A simple yet elegant way to serve fish – the delicate plaice is coated in a crunchy panko crumb A real treat of a fish supper Credit : Chris Terry This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the best in this fish. The acidity and texture of a good chunky tartare sauce makes a perfect foil.  Plaice start to become good around May and they get fatter and juicier as the year goes on, well into August. If you can get a fillet from a kilo-plus-sized fish you can cut it into four portions. I think these are the best.…