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10 alternative fish and how to use them

From rich, oily fish such as mackerel and trout to meaty white hake and basa or delicate, flaky white plaice and sea bass, there are so many incredible varieties of fish to try. So why not try swapping your regular cod or haddock for something a little different at dinner?

Plaice with lemon, garlic and parsley crust
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Plaice with lemon, garlic and parsley crust

Plaice is a delicately flavoured white fish that is great to try in place of your usual cod or haddock. This quick herb-crusted plaice recipe is an easy way to cook it for a tasty midweek supper, as the crisp parsley, garlic and lemon crust adds lots of flavour and texture for a green twist on breaded fish. Serve with green beans and potatoes for a healthy dinner idea.

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil, then simmer for 15 mins. Add the green beans and cook for a further 5 mins until tender.
  2. Meanwhile, put the breadcrumbs, 15g of the parsley, the garlic, lemon zest, 2 tbsp of the oil and some seasoning in a food processor and pulse until well combined.
  3. Lay the plaice fillets on a lined baking tray and press the breadcrumb mixture on top of each, pressing down to form a crust. Transfer to the oven and bake for 10-12 mins until the crust is golden and the fish is cooked through: the fish should be opaque throughout and start to flake when pressed.
  4. Drain the potatoes and beans then toss in the remaining oil and parsley. Serve with the fish and lemon wedges to squeeze over.

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View full recipe details
  • Ingredients
  • 750g new potatoes, halved
  • For the beans
  • 220g green beans
  • 100g fresh breadcrumbs
  • 20g parsley, roughly chopped
  • 1 garlic clove, crushed
  • 1 lemon, zested and cut into wedges
  • 3 tbsp olive oil
  • 4 x 255g plaice fillets