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Plaice fillets with courgettes

Plaice fillets with courgettes

Recipe Plaice fillets with courgettes from of 25-07-2012 [Updated on 30-05-2016]

This recipe of plaice fillets with zucchini and almonds turned out to be a really tasty and refined second course, a light dish with a fresh taste that is composed of a bed of zucchini flavored with almonds and mint and pan-seared plaice fillets. It is possible to buy both fresh and frozen plaice (whole or filleted) and, given the delicacy of its meat, it lends itself to being prepared in many variations, breaded with herbs, fried in a pan or baked with cherry tomatoes. tomorrow I will propose another recipe to prepare this fish. To prepare plaice fillets with zucchini and almonds, I also aimed a lot at the presentation of the dish to encourage my husband to eat fish that is not really his favorite food and in fact I hit the mark, he ate the fish with taste. ;)


How to make plaice fillets with zucchini and almonds

Wash and peel the courgettes then cut them into cubes. In a large non-stick pan, heat a drizzle of oil with a clove of garlic and when the latter is golden, add the zucchini.

Cook the courgettes over low heat for about ten minutes, add salt and pepper and then add the sliced ​​almonds and mint leaves, leaving a few aside for the decoration of the dish.

Lift the diced zucchini and almonds with a slotted spoon and place it in the center of a sponge, cover and keep warm.

In the same pan in which you cooked the courgettes, sear the plaice fillets.
Cook the fillets a couple of minutes per side then add a pinch of salt and pepper and deglaze with the white wine.

Place the plaice fillets on a cutting board and with a sharp knife cut the fish into small rectangular slices of the same size.

Place the fillets on the courgette bed, garnish the dish with the remaining almonds and mint leaves and serve immediately on the table.

Plaice fillets with courgettes

Plaice fillets with courgettes are a very simple second course with flavors and aromas that will leave you speechless.

INGREDIENTS for 2 people

Flounder 2 fillets
Zucchini 250gr
Almonds 40gr
Fresh mint q.s.
Garlic 1 clove
Nut 1
Pepper q.s.
Extra virgin olive oil q.s.
Waterfall q.s.
White wine q.s.


To prepare your plaice fillets with courgettes, start by washing and peeling the courgettes, then cut them into cubes.

and pour them into a pan where you have previously browned the garlic with a little oil. Cook the courgettes over low heat for 10 minutes, then add the nut (or add salt to taste), pepper and mint.

Chop the almonds and add them to the rest.

Continue cooking for a few more minutes, adding water if necessary.

At this point, lift the diced courgettes and arrange them on a serving dish, then using the same pan lay the plaice fillets (I also added a pangasius fillets that I had to finish) and cook, blending with white wine. Peppered. In my opinion, it is not necessary to salt the plaice fillets as the diced zucchini is already enough saportia. Place the plaice fillets on the courgette bed and serve. Your plaice fillets with courgettes are ready.

Plaice fillets with lemon - Buonissimo's recipe

Frozen plaice fillet recipes. On you can find frozen plaice fillets frozen plaice fillets recipes along with thousands of. Baked plaice fillets are high in protein, low in fat, and a natural source of phosphorus. The plaice fillets. How to Cook Plaice. 4 Methods :. Fry the plaice fillets for 4-5 minutes on each side or until crisp and golden.

Recipe Sorrentine plaice fillet - The Recipes of.

445 recipes for frozen plaice fillet have been found from the GialloZafferano blog Read all the results from the blogs Crispy plaice fillets. Recipes of how to cook frozen plaice fillets. On you can find how to cook frozen plaice fillets recipes of how to cook fillets of. Refined plaice shells. From Cookaround. Flour the plaice fillets and brown them in a pan with garlic, oil, salt and pepper. Recipes of Cooking Plaice Findus Fillets. In Recipes Flavors you will find 147558 ​​recipes of Cooking Plaice Findus Fillets along with thousands of others. This recipe of plaice fillets with zucchini and almonds resulted in a really tasty and refined second course, a light dish with a fresh taste that. BAKED PLATESSA FILLETS. Posted on July 9, 2014 by map49. Share: Ingredients: 4 PLATESSA FILLETS 4 POTATOES 6 TOMATOES 1 SPOON OF CAPERS IN VINEGAR.

Recipes of how to cook frozen plaice fillets

First of all you must know that plaice and / or perch and / or sea bass and / or mullet fillets are simple, healthy and quick to cook foods, capable of getting you done. Plaice fillets with aromatic herbs are a refined and light second course. The sweetness of honey goes very well with the spicy taste of aromatic herbs. Baked plaice with potatoes is a simple fish-based recipe in which potatoes add flavor and help maintain the softness of the plaice.

Search Recipes with frozen plaice fillet.

Best answer: put some. of olive oil to heat in a non-stick pan, then put in it to brown the plaice fillets with the slices of. For the plaice fillets with black olives and lemon: 8 plaice fillets. Let's see how to cook plaice rolls with mushrooms with this method. Plaice, simple recipes the secrets for cooking plaice, simple recipes in the best way, prepare the recipes quickly and easily with the cooking tips. List of gastronomic recipes for the ingredient Frozen plaice fillets. Plaice fillets 100 Gr of corn flour 100 Gr of breadcrumbs 2 tablespoons of chopped rosemary, oregano and bay leaf (or other herbs to taste) Salt to taste Extra virgin olive oil to taste Pork fillet with aromatic herbs and balsamic vinegar Sorrentine plaice fillets Skewers of. Aosta Valley recipes 6 methods for cooking.

If you prefer, you can remove the skin from the plaice fillets before cooking them. Cooking with the Thermomix. Top chef. Spring at the table. Quick cooking. Carrots. After tasting his breaded grouper fillets and having enjoyed them very much. hello for this recipe I can also use frozen plaice fillets. Breaded plaice is one of those dishes that makes me feel like a child again, I was always happy when mom made it for me. it will be that crunchy crust, it will be that.

Baked plaice fillets with courgettes and Pachino tomatoes

Alla mugnaia, alla sorrentina, alla pizzaiola ... The classic recipes with plaice all have the virtue of simplicity, the secret ingredient to prepare truly genuine dishes. And we, who are passionate about simplicity and authenticity, we thought of presenting you a plaice-based recipe that preserves these characteristics: baked plaice fillets with courgettes and Pachino tomatoes.

We recommend this dish because it is a tasty dish, easy and quick to prepare, where the flavors of the sea and those of the garden blend. And then the plaice, with its tender flesh and delicate flavor, is also very popular with children.

What do you need to prepare this specialty? We tell you right away.

The ingredients

To prepare this second dish for 4 people, you will need:

  • 8 plaice fillets
  • 2 courgettes
  • 200 g of Pachino tomatoes
  • bread crumbs
  • extra virgin olive oil
  • salt and pepper.

The preparation

  1. First, cut the courgettes into slices and put them in a pan with oil and salt. Turn off the heat halfway through cooking.
  2. While the courgettes are cooking in a pan, cut the Pachino tomatoes in half. Then, take a fairly large pan, line the inside with baking paper and pour a drop of oil.
  3. Place the plaice fillets on the bottom of the pan and cover them with a layer of tomatoes and courgettes. At this point, finish the preparation with a handful of breadcrumbs, a pinch of salt and a pinch of pepper.
  4. Bake (in a preheated oven) for 20 minutes at 200 degrees and check the cooking from time to time.

We bet that this dish will conquer all diners?

Plaice fillets with zucchini - Recipes

Wowwww they must be very very good. Very, very good. Olga

not even I cook fish I'm clumsy. but this I can do and sure I will like it!: D

I love fish very much. I would love it for breakfast. lunch. and dinner.
But unfortunately I have to limit myself because I find it fresh once a week and it COST A LOT.

If it were up to me, I would always eat fish and abolish meat. Not that he knows how to cook it in who knows what sophisticated way but in my opinion it's easier than meat. Indeed, the simpler and faster the recipe, the better it skips the flavor. Just try it, with these fillets it went great) I know so much that you will sweep them ^ __ ^ A big kiss, good we

@ Olga good are really good, I guarantee!
@Cran eheheheheheh thanks thanks ..
@Tilli really ?? I eat very little of it, I have a somewhat complicated relationship with fish!
@ Dearest faith, I'm actually an inveterate chicken-eater! hahahaha good weekend to you too ..

These fillets are really tasty. with that cream they must be really good. The photo is also beautiful. a big kiss and good weekend !!

How good, I love white fish! Delightful!

fish is very good but sometimes certain types of fish need an extra gear and you did it with this recipe is really delicious !! Kisses, Imma

ahahaha. hello dear Yaya, you're right, fish is good for me and this seems to me to be an excellent recipe .. even I was clumsy but in the end it's not even that difficult! follow me eh. (I know you always do, smack) that in a little while a surprise will come for you.

What goodiii, I like fish so much to eat it but a little less to cook it. do you know that I like chicken a lot too? This recipe is excellent, it seems successful! A hug, good w.e. & # 9825

nice recipe to prepare for the whole family. We also don't eat it often, my girls don't go crazy for it and I'm more clumsy than you !! ^ _-! kisses and good we

mmm .. these fillets are very good. exquisite and light. ahead of summer

Yaya. Well no: I don't love fish and I cook it very little for my husband :)
But what is the true image campaign? I win, then! :)))

I do it at least once a week if I can, I like fish :)
Good plaice with this cream, to try!
And I like the photo!
Mau by & quotIn the kitchen with Mau & amp Lele & quot

what a nice recipe to cook plaice !!

mmmmmmmm good! another delicious way to eat plaice.

hello yaya! thank you for participating with this delicious platesa
we immediately insert ^ _ ^

I would eat fish every day, I prefer the first ones more than the second ones, but the plaice fillets are among my favorite second courses and I save your recipe on the fly. Living in a seaside place I would say that cooking it is part of my DNA but. what a pain to clean when you eat those! :) ps: I, on the other hand, have yet to learn a lot about meat, I am worried more and more about fish, in fact I have never tried many things yet.

I don't particularly love plaice. but made like this I could change my mind !! if I eat it I'll make you a monument !! during the week I try it !! :-P sbaciukkk

Plaice fillets with zucchini - Recipes


well, it's simple and light .. tasty and good .. almost tonight I say it again! and good Paoletta !!

Ciaoooo Luisa, everything ok. Tell me if you liked it.

Hello mythical excuse for my absence on your blog but I was super busy with work .. what a good dish, is frozen plaice okay too? ready filleted .. pass by me kisses!

Don't talk to me about work. I'm holed up in the shop ten hours a day: -S
In my opinion, frozen one is fine too.

Bon appetit indeed, I really like this dish.
You felt how cold it was, thank goodness it stopped raining.

A cold dog !! We basically had autumn, winter and now. autumn again: -S

nice recipe, again autumn time, kisses see you soon

But you know that rain always happens to me at the least opportune moments. even the day of my wedding in the summer here in Calabria the universal deluge. Great dish sweetheart. it must be very tasty. A kiss Paola.

Do you know the saying? Wet bride lucky bride. I also took a few drops on my wedding day. and I got married in late July, but then we had a wonderful day :-D

yes we are in November there is also snow on the mountains. really. but hell it's too cold, not to mention the rain! but do you know that I make a similar recipe too? ! kisses darling, hoping it gets a little hot again

Hello Ombri today at least there is the sun. :-)

the dish is nice and rich in spring, but if I look out the window I don't see spring, today there are 10 and I say 10 measly degrees, it rains and it is humid.

We hope that spring will also come off the plate :-)

Light and tasty, this recipe is also worth trying!
With us no rain but an unbearable wind!

The wind usually makes you feel the cold more :-(

A really tasty and light dish.

Well yes . here are 2 days of rain and cold! damn this year does not really want to arrive the summer
this dish of plaice with courgettes is excellent and healthy!

Hello that then we will go to 30 degrees in a moment

a healthy but very tasty dish!

this dish is very inviting. I know that one of these evenings we do it !! hello from cousi Elena

Definitely an ok dish. Plaice fillets and courgettes are great for me. Good, really good. certainly then with a nice chocolate parfait afterwards.

Spring has definitely dispersed in the last few weeks, I hope it comes back alive that I really can't stand it anymore! I definitely go to a wedding with fish and I really like this plaice-zucchini marriage, light and tasty. A big kiss, good evening

light and tasty. I want summer!

Good good and I'll copy it to you! Kisses

Hi I wanted to thank you for stopping by!
I see that you have proposed an excellent pairing of plaice and courgettes, a healthy and perfect dish in this period in which, at least I am trying to get back on track after a cold winter that needed to. calories. :-)
good we to you

How to make sad plaice fillets tastier?

spread them with mustard, bread them in dried fruit (to taste) or in sesame seeds, then roll them up and stop them with a toothpick. you can cook them in a pan or in the oven, perhaps blended with orange juice and white wine.

or you can make us some rolls with vegetables!

Make them to the pizzaiola
fry garlic and parsley with extra virgin olive oil then add cherry tomatoes or peeled capers a couple of anchovy fillets let it retire well then put the plaice and cook slowly also because they are quick tell me if you liked them

A recipe that I don't remember where I found
but I did it + than once and I liked it!
flour the fillets and cook them with a little oil and then blend with brandy. then pour over it a sauce made with cornstarch dissolved in milk and saffron and complete the cooking

Thanks girls,
I'll try tonight and then I'll let you know!

Another solution is
make the breading that is used for the sofficini .. cut the fillets into pieces that are not too small, cover them with this breading, pass them in the egg and then not breadcrumbs and bake them in the oven.
So I made the fish sticks and they came out well.You can find everything in the savory album, there are also recipes of plaice fillet with peas and olve

Can't find your answer?

at the pizzaiola I see that they have already recommended them to you.

So I tell you how I do them.

I grease a pan, put a layer of thinly sliced ​​potatoes about 2-3 millimeters, season with salt, pepper and spices you like, then put the fish fillets on top, and season them with salt, oil, if you like garlic, and on another layer of potatoes, in the oven at 200 for at least half an hour.

Then I have another variant.
Since I always have a nice pumpkin at home, layer under the fish with all slices of pumpkin, and on top of the fish or a layer of potatoes, as I wrote above, or some slices of zucchini, even cut into julienne strips are good

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Semi-egg fresh pasta version


300 g 00 flour
100 g of GD semolina
2 medium eggs

Using my usual braun robot, I put the flour and, operating at speed 6, I inserted one egg at a time from the nozzle, then the water, about 4 half egg shells, to get a firm dough.
I removed it from the bowl as soon as the mass is strung, you must not force the motor, it is not a mixer.
Work it by hand a little then put it under a bowl!
Pull the sheets up to the third last step, let them dry on the wooden cutting board, cut in the imperia spaghetti extruder (over time I have stocked up on the dies available on the market!).
You can do them the day before use, place them on a tray with a cloth, cover with another cloth and store in the fridge.
Go to the freezer instead if you will use them days or weeks later!


For about 500-600 g fresh pasta

450 g long green courgettes, fresh into small cubes
250 g plaice fillets into chunks
1 heaping tablespoon chopped parsley
4 cloves of garlic
4 tablespoons extra virgin olive oil
1 pinch of Bolognese aiòn
Juice and zest of half a small lemon

Wet the 5 plaice fillets with the lemon juice for a quarter of an hour, dry and cut out the pieces, using the blade of the knife at an angle to the surface, to remove the skin.
Put in a large non-stick pan with just heated oil, chopped garlic and courgettes, stew without softening for 5-8 minutes, add the chopped plaice and parsley with the tip of aiòn, cook over half a flame for about ten minutes .
In the meantime, the pasta is cooked al dente in salted water, well dried and passed in a pan (I never leave draining water, because it corrupts the flavor of vegetables and fish), the pasta must be dry, according to the Bolognese tradition & # 8230 must stand out the fatty part, very tasty, which also enriches the flavor of the egg pasta

Plaice meatballs with zucchini and potatoes

Ingredients for 3/4 people:

  • 250 gr. plaice fillets (I used the frozen product)
  • 85 g. potato (1 small)
  • 85 g. courgette (1 small)
  • parsley
  • 20 gr. of grated Parmesan cheese
  • extra virgin olive oil 2 tbsp
  • Salt to taste
  • 30 gr. of breadcrumbs


If you also use frozen fillets, let them defrost a few hours before in the refrigerator.

In the meantime, wash the courgette, check it on the two opposite ends, peel the potato, wash it and cut both the courgette and the potato into small pieces. Steam them for 20 minutes.

Then prepare all the ingredients.
In the mixer put: the plaice fillets, the courgette, the potato, the parmesan, the parsley (previously washed and chopped), a tablespoon of extra virgin olive oil and add salt.
Chop everything.

Preheat the oven in ventilated mode, it must reach a temperature of 180 degrees. Line a baking tray with parchment paper and grease it with a drizzle of oil.

Start preparing the meatballs, then bread them completely in the breadcrumbs.
Squeeze them lightly so you will facilitate cooking, finally brush the surface of the meatballs with a drizzle of oil.When the oven has reached the temperature of 180 degrees, place the pan in the central part of your oven and let it cook for 15 minutes, however as I often say check because everyone knows their oven ..

Now all that remains is to place them on a nice serving dish and maybe serve them with a fresh salad or baked potatoes as I did. The choice is yours. is over ..

If you like fish-based main courses, I recommend the & # 8220 Recipe Cod in foil with vegetables & # 8220.

Plaice fillets with cherry tomatoes


  • 500 gr. of plaice fillets
  • 1 sprig of parsley
  • 1 clove of garlic
  • half a lemon into thin slices
  • 200 gr. of cherry tomatoes
  • salt and oil to taste


In a large pan, add a little oil, the garlic, the cherry tomatoes, a glass of water and cook for 3-4 minutes.

Add the lemon slices, leave to flavor for a few moments, and finally add the salted plaice fillets.

Cook for about 5-6 minutes, turn them gently and cook for another 5-6 minutes. Add more water if necessary.

If you like, add a little parsley.

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