Some wonderful, large, really fresh whole plaice landed on my chopping board this week. They are superb, especially as the larger the plaice, the easier they are to cook without overcooking them.
The standard recommendation is to cook flat fish, such as plaice, on the bone to prevent it from overcooking and becoming dry, but to be honest, I and a lot of others, do not enjoy all the kerfuffle with the bones. Ask your fishmonger to do all the hard work for you and get them to take the fillets off the bone as two whole fillets per fish (one larger fillet from each side of the fish, rather than two smaller fillets from each side of the fish). The bones make a delicious stock too, so ask your fishmonger to reserve them for you.
Remember, the smaller the fish, the less cooking is required (and once the fish