Summary

Ingredients

• 4 fish (s), ready-to-cook plaice (approx. 350 g each)
• 1 lemon (s), add the juice from it
• 1 bunch parsley, smooth, chopped
• 150 g bacon, mixed, smoked, finely diced
• White pepper from the mill
• some flour, for turning
• 80 g butter, or mararine

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Instructions

1. Salt the thoroughly washed and dabbed dry clods and drizzle with lemon juice to marinate for approx. 10 minutes.
2. Heat the butter or margarine in a large pan, leave out the browned bacon cubes and remove them. Now pepper the clods, turn them in flour and gradually fry them in the hot fat for approx. 4 minutes on each side and keep warm.
3. Heat the bacon cubes with the parsley in the pan. Pour the bacon and parsley butter over the clods.
4. Serve with potato salad or boiled potatoes.