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Irish Examiner

Seafood Made Simple: Why it's the perfect time to try my recipe for whole baked plaice

Cork on a Fork is back this summer for its third year in a row with a jam-packed programme of the very best food and drink our fine city has to offer. Taking place from August 13-17 with unique dining experiences, workshops, demonstrations and talks as well as a full programme of festival fun for children, the full programme can be found online at As a proud Cork woman, I'm delighted to be in the thick of it this year! I'll be cooking a very special dinner in the English Market on the Saturday night of the festival with my two pals; Harrison Sharpe (head chef at Elbow Lane) and Pamela Kelly (head chef at the Farmgate, English Market). A four-course dinner will be served around the fountain, showcasing the wonderful bounty of produce available in the English Market, a place that has provided me and my colleagues with so much inspiration over the years. Unfortunately, tickets are already sold out for this tight-on-space event which can only accommodate 50 diners. A little history will be made on the evening, as it'll be the first sit-down dinner to take place on the ground floor of the iconic English Market. You'll also catch me on the Saturday morning of the weekend at the festival marquee on Emmet Square at 11am, where I'll be demonstrating some simple smoked seafood breakfast dishes using some of the very best smoked fish from Sally Barnes of Woodcock Smokery, Skibbereen, West Cork. A whole baked plaice inspired this weekend's recipe. Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. This recipe would work with any flat fish like brill, megrim, turbot or dory. Whole baked plaice with smoky onions & tomato salsa recipe by:Aishling Moore Plaice is a beautiful fish with its distinctive papaya-coloured spots, delicate and sweet flavour flesh and delicious skin. Flat fish is at its peak in the summer months, with a little more meat on the bones this time of year. Preparation Time  30 mins Cooking Time  15 mins Total Time  45 mins Course  Main Ingredients For the plaice: 1x 600-800g whole plaice 2tb golden rapeseed oil 200ml dry white wine Sea salt For the onions: 2 tbsp golden rapeseed oil 2 small white onions sliced 2 cloves of garlic sliced 2tsp smoked paprika ¼ tsp black pepper Sea salt Pinch of brown sugar 50ml apple cider vinegar For the salsa: 3 medium tomatoes 1 red onion finely diced 1 clove of garlic minced 1 lime juiced 3 tbsp golden rapeseed oil 1 small bunch coriander chopped Sea salt Method In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before adding the smoked paprika and black pepper. Season with sea salt and cook for 1 minute. Add the apple cider vinegar. Cook for two minutes to deglaze the pan. Remove from the heat and set aside. To make the salsa prepare the tomatoes. Cut each in half and using a teaspoon scoop out the seeds and set aside for another use. Dice the tomatoes and place in a medium mixing bowl. Add the remaining ingredients and combine. Taste to correct the seasoning. Preheat the oven to 200°C. Pat the plaice dry using some kitchen paper to remove excess moisture. Using a pair of sharp scissors, remove the head and the skirt of the fish, carefully working around the frame of the fish. Using the rapeseed oil, grease a large roasting tray. Place the smoky onions on the base of the tray; this will act as a trivet preventing the fish from the sticking to the tray Pour the white wine over the fish, drizzle with rapeseed oil and season with sea salt. Bake in the oven for 15 minutes or until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork. Remove from the oven and rest for a couple of minutes before serving with the tomato salsa. Fish tales When tackling any type of whole fish, preparation always be sure to work with a well-secured chopping board and sharp knives or scissors. If you'd be more comfortable, ask your fishmonger to prep your fish for you. It is important to choose a roasting dish large enough to fit the whole fish comfortably, with a little space around the exterior of the fish to allow heat to circulate. Use a shallow dish for this process. It makes it much easier to access and remove the fish after cooking, and will speed up cooking time. The best way to check that the fish is cooked through is by using a thermometer. Always insert it into the thickest part of the fish. Be sure to give the pan a good scrape with a wooden spoon when deglazing with apple cider vinegar, to extract all that flavour. Read More Ireland's best food trucks and street food stalls to try this summer