Plaice Finkenwerder style

Ingredients for 2 servings:

• 1 plaice or 2 plaice fillets
• 200 g onion(s)
• 200 g bacon
• Flour for dusting
• 3 tbsp butter
• 2 tbsp parsley, chopped
• Lemon(s) for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Plaice with bacon

If you are using a whole fish, fillet it first: Cut off the ridge of the plaice with scissors. Separate the tail fin and head with a larger knife. Cut an open cut along the dorsal strand of the plaice and use a knife to remove the fillets close to the bones. Flour the fillets on both sides and fry them in a pan with oil, starting with the skin side down. Meanwhile, fry the onions and bacon in a second pan. Turn the plaice fillets after 2-3 minutes. When the bacon is crispy and the onions are translucent, add a knob of butter. Add another knob of butter to the fish and drizzle the fillets with the melted butter. Turn off the heat. Finely chop the parsley and add it to the bacon bits. Spread the bacon bits over the plaice and serve. It goes well with fried potatoes, for example.