Standard-sized plaice are not ideal for cooking on the barbecue as the flesh tends to be a bit soft, but if you manage to get your hands on a big, diver-caught plaice that can weigh 2-3 kgs you can treat it just like a brill or turbot. Great chunks of fish like this need simple preparation and I've seasoned the fish here with a nutty spice mix used in Middle Eastern cooking.
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Source: rss.feedsportal.com
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