Featured image of post Recipe: Plaice with curry and onions

Recipe: Plaice with curry and onions

This recipe has been suggested to me by my sister-in-law, let me give you the rundown in my usual disorganized style (no quantities, I went by heart and don’t know).


  • Plaice fillets (Filetti di Platessa)
  • 5-7 small onions (I used small borettane onions)
  • Tomato sauce (I used Mutti sauce, which isn’t too runny and tastes good)
  • Curry powder. I’m no expert, I just bought one from an Italian brand.
  • Olive oil, salt, sugar.


Put some water in a pan, with salt and a bit of olive oil. Chop the onions in thin slices (cry a bit… but if you remember to keep splashing your blade and onions in running water you’ll cry much less), then put them in the pan. Sprinkle a pinch of sugar on the onions, it should help with the taste. Put a lid on the pan, better if transparent to keep track of the contents. Let the onions cook on a rather lively fire for a while, without letting the water evaporate completely (add some, as needed). See picture 1.

Onions in the pan

Picture 1: onions in the pan.

After a while the onions will start to change color. In Italy we say “they turn blond” (imbiondiscono), not sure what’s the correct terminology in English… but anyway, check Picture 2, that’s the color they had when I went forward with the recipe.

Cipolle imbiondite

Picture 2: Imbiondite

Now add some tomato sauce, stir, add the curry powder according to your taste, and add some water if needed (you don’t want the mix to dry up, it must still cook with the fish, and you’ll want the end result to be saucy and moist).  See Picture 3.

Picture 3: add tomato and curry

Lay the plaice fillets on the mix ( Picture 4 ) and put the lid back.

Plaice fillets in the pan

Picture 4: lay the plaice in the pan

Let fire go for some more minutes, adding some more water if it’s getting too dry. The plaice will be ready in a matter of a few minutes. Here you can see the end result. Best enjoyed with some bread to pick up the sauce :)



Note: this is a repost from my g+ account.