European Plaice:The European plaice, Pleuronectes platessa, is a commercially important flatfish.
It is a common flatfish, occurring on the sandy and muddy bottoms of the European shelf, usually at depths between 10 and 50 m, where they tend to burrow in sediment during day time and remain stationary for long periods. They can be found at depths up to approximately 200 m. Young fish in particular come right inshore in very shallow water.
They are able to survive low salt concentrations and may occur in some cases in brackish water or even in freshwater.
In The Kitchen:Plaice is sometimes used as the fish in fish and chips, in countries where the dish is popular.
In North German and Danish cuisine plaice is one of the most commonly eaten fishes. Filleted, battered and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets. Fresh plaice is also oven-baked.
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