Plaice is an easily available and versatile fish, with a shape that resembles sole, but a little cheaper than the latter. Plaice is a flat fish, which lives lying on the seabed. The meat turns out tenderpoor in thorns and since on feeding children. And then low in fat and rich in vitamins and minerals. to delicate. For these characteristics it is suitable for different recipes and combinations, and is recommended in plaice fillets with capers and olives, they are a recipe that exploits the flavors of our Mediterranean, and that reminds me a little of the summer. The procedure is quick and easy, and in this way we will be able to create a tasty dish for all palates. In this case I used the frozen plaice fillets, but we can also find them already clean, in the fresh fish counter. We are going to cook our fish in a sauce prepared with fresh datterini tomatoes, to which we will add black olives, capers and fresh oregano. Plaice fillets are also well suited for the preparation of delicious fish balls. Seeing is believing.

Preparation

1

Heat a little oil in a non-stick pan and fry an anchovy fillet and capers in salt (previously rinsed).

2

Let the oil take on the flavor and add the chopped tomatoes.

3

Add a tablespoon of water to dilute the sauce a little, and blend with a glass of white wine.

4

We add our plaice fillets, and cover the pot with the lid.

5

In a couple of minutes the fish will be cooked, then let’s go to flavor with black olives and fresh oregano. We add salt. Let it cook for a couple of minutes and remove from the heat.

6

We are ready to serve, accompanying with slices of toasted bread.

Curiosity:

When we do not have the time and the opportunity to find some types of fish, or we want to get rid of the thought of having to clean it, the frozen fish it is a good alternative, which can save us many dinners. Certainly the flavor and aroma of some types of fish is not comparable to the fresh one, but we can still say that even the frozen version maintains the same nutritional characteristics as the fresh one. The only trick is to respect the correct defrosting to prevent it from being watery and with a strange consistency, as well as losing its taste and flavor.

Depending on the fish, if it is shellfish, diced fish or fillets, respect the instructions on the package (in some cases it is possible to cook the frozen product directly). In case it is necessary to defrost the fish, it must be left in the fridge for about 4 hours before cooking. Or we can use our friend microwave, using the appropriate defrost function. In this way we will not damage the fish by altering its characteristics. Defrosting with water could also lead to the loss of some properties of the fish.