Share
Harissa Plaice with Courgette & Peppers
Plaice is a delicate fish, so it doesn't need much cooking time or heavy seasoning. In this recipe, tender plaice fillets are paired with sweet roasted peppers and courgette, then finished with a little harissa for warmth and depth.
The result is a colourful, easy seafood dinner that's full of flavour without being too heavy. A squeeze of fresh lemon and a scattering of herbs bring everything together.
Harissa Plaice with Courgette & Peppers
Serves: 2
Prep time: 10 minutes
Cooking time: 20–25 minutes
Difficulty: Easy
Ingredients
For the plaice
- 2 fresh plaice fillets
- 1–2 tbsp harissa paste
- 1 tbsp olive oil
- ½ lemon
- Salt and freshly ground black pepper
- Small handful of fresh parsley or coriander
For the vegetables
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 small red onion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp harissa paste
- Salt and freshly ground black pepper
Method
1. Roast the vegetables
Preheat your oven to 200°C / 180°C fan / Gas Mark 6.
Cut the courgette, peppers and red onion into roughly even-sized pieces and place them in a roasting tray.
Add the sliced garlic, olive oil, a tablespoon of harissa and a little salt and pepper. Toss everything together until the vegetables are evenly coated.
Roast for 15–20 minutes, turning halfway through, until the vegetables are tender and starting to caramelise around the edges.
2. Prepare the plaice
While the vegetables are roasting, pat the plaice fillets dry with kitchen paper.
Season lightly with salt and pepper, then spread a thin layer of harissa over the top of each fillet.
Don't use too much harissa — plaice has a delicate flavour and you want the spice to complement the fish rather than overpower it.
3. Cook the plaice
When the vegetables are almost ready, heat a little olive oil in a large frying pan over a medium-high heat.
Add the plaice and cook for around 2–3 minutes on each side, depending on the thickness of the fillets.
The fish should be opaque and come apart easily when tested with a fork.
Plaice is delicate and cooks quickly, so keep a close eye on it and avoid overcooking.
4. Finish and serve
Divide the roasted courgette and peppers between two plates and place the plaice on top.
Squeeze over some fresh lemon juice and finish with chopped parsley or coriander.
For an extra kick, you can mix a teaspoon of harissa with a little olive oil and lemon juice and drizzle it over the finished dish.
What to Serve with Harissa Plaice
The roasted vegetables make this a fairly complete meal, but you can easily add:
- Warm flatbreads
- Couscous
- Herby rice
- Crispy roast potatoes
- A simple green salad
- Garlic yoghurt or tzatziki
- Crusty bread
A spoonful of cool Greek yoghurt or tzatziki is particularly good alongside the harissa, helping balance the gentle heat of the dish.
Why This Recipe Works
Plaice has delicate, tender flesh with a mild flavour, making it a good match for stronger ingredients such as harissa. The roasted courgette and peppers bring sweetness and a little char, while lemon cuts through the richness and brightens the whole dish.
It's also a great way to make a fish dinner feel a little different without requiring complicated preparation.
Fishmonger's Tip
Don't overcook the plaice. It's a delicate fish and the fillets are usually thin, so they can go from perfectly cooked to dry very quickly. Get the vegetables almost finished first, then cook the plaice at the last minute.
Looking for Fresh Plaice?
Our fresh plaice fillets are prepared by our experienced fishmongers and ready to cook at home. They're ideal for pan-frying, baking or pairing with simple sauces and bold flavours like harissa.