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Crispy Plaice with an Italian Tomato Sauce

This is a dead simple way of preparing plaice. Kids love this dish and you can leave out the anchovies if you prefer. Try it with buttery mashed potatoes which soak up all the lovely sauce.


  • 8 medium-sized fillets of plaice

  • 2 eggs

  • 150g of breadcrumbs

  • 50g 00 plain flour

  • Flat leaf parsley, finely chopped

  • 800g Italian tinned cherry tomatoes

  • 4 tbsp Italian olive oil

  • Vegetable oil

  • 1 large red onion, finely sliced

  • 8 fillets of tinned anchovies

  • Salt and pepper to taste


  • 1.

    Mix the breadcrumbs and flour together on a large plate.

  • 2.

    Gently beat the eggs with some parley in a bowl and add a pinch of salt and pepper.

  • 3.

    Take the fish and dip into the egg mixture and then coat with the breadcrumb mixture. Gently shallow fry in vegetable oil for approximately 4 minutes each side. Once golden and crispy, place on some kitchen roll to enable excess oil to drain.

  • 4.

    Shallow fry the onion in the olive oil and then add the anchovies and cherry

  • 5.

    Tomatoes. Season with salt, pepper and parsley and allow to cook for

  • 6.

    Approx 10 minutes. Place the 2 fillets of plaice onto a plate and spread the tomato sauce on top and serve immediately.

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