Plaice with baked tomatoes and pineapple-apple rice

Ingredients for 2 servings:

• 2 fish fillets (plaice fillet)
• 150 g pineapple
• 150 g apple
• 1 cup wild rice
• 2 tomatoes
• 40 g cheese (Emmental)
• 20 g butter
• ½ lemon(s)
• ½ tsp pepper
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the plaice fillets and pat dry, then coat them in flour and lightly tap the fillets so that only a very thin layer of flour remains on the fillets and fry them in butter in a pan on both sides. Cut the pineapple and apple into small pieces, marinate them with the lemon juice and heat them in a pot on a low heat. Put the wild rice in a pot with a 1:2 ratio of rice to water and bring to the boil, then let the rice simmer with the lid closed for about 20 minutes. If necessary, drain off the remaining water and add it to most of the apple and pineapple mixture. Add a small part of the fruit mixture to the plaice fillets. Wash the tomatoes and halve them, then season well with pepper and a little salt and sprinkle with Emmental cheese and put in the oven at 200°C for 20 minutes so that the cheese melts nicely.