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Welcome to the home of Galway Bay Seafoods where a lifetime of experience is being brought to you…
Galway Bay Seafoods was established in 1950 and has grown organically over the last 62 years. A life long passion for seafood and fish by the owners has given Galway Bay Seafoods a level of knowledge and experience that cannot be learnt over night. The full history of Galway Bay Seafoods can be learnt here.
The company can be broken down into four key areas
Customer service is the foundation to our business and we will go the extra mile for our customers, we can assist and advise you on how to create wonderful dishes
Lemon glazed plaice fillets
Prep:15min › Cook:8min › Ready in:23min
Grate the zest from one of the lemons and squeeze out the juice. Cut another lemon into 8 wedges. Cut the remaining 3 lemons into 12 slices of 5mm (¼in) thickness. Heat the oil in a small saucepan over medium heat. Add the garlic and cook until golden. Whisk in the lemon juice, then remove from the heat.
Coat the grill rack with cooking spray. Preheat the grill to medium. Lightly brush both sides of the fish fillets with the garlic mixture and sprinkle with salt and pepper. Place 3 lemon slices on the grill rack and put a fish fillet on top. Repeat with the remaining lemon slices and fish. Arrange the lemon wedges alongside the fish on the rack. Grill the fish, without turning, for about 6 minutes or until just opaque throughout. Grill the lemon wedges for about 2 minutes on each side or until browned.
Meanwhile, blend the stock and cornflour in a cup until smooth. Whisk this mixture into the remaining garlic mixture together with the sugar and ¼ teaspoon lemon zest. Bring to the boil over medium-high heat and cook for about 1 minute or until the sauce thickens.
Transfer the fish to plates, lemon slices underneath. Spoon the sauce over the fish and sprinkle with the basil and remaining lemon zest. Garnish with the grilled lemon wedges.
Alternatives to plaice:
Try this recipe with megrim. It's another flat fish from the turbot family.
Some more ideas
If plaice is not available, you can use fillets of other flat fish. Halibut and lemon sole are both good choices.