Plaice Provencal

Summary

Ingredients

• 500 g tomato (s)
• 1 bunch parsley
• 20 g anchovy fillet (s)
• 50 g olives, black, pitted
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• salt
• pepper
• 4 fish (s) (plaice), ready to cook
• 4 tablespoon flour
• 4 tablespoon clarified butter
• 1 lemon (s), untreated, cut into wedges

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Instructions

1. Wash and dice tomatoes. Rinse the parsley and anchovy fillets, pat dry and chop finely. Quarter the olives. Peel the onion and garlic. Then chop and sweat in the hot oil until translucent. Add tomatoes, olives and anchovies and sauté briefly. Season to taste with salt, pepper and parsley.
2. Rinse the clods with cold water and pat dry. Salt, pepper and turn in the flour. Fry in hot clarified butter for approx. 4 - 5 minutes over medium heat. Turn and fry for another 4 - 5 minutes.
3. Arrange the plaice with the tomato mix and lemon wedges and serve.