Pan‑fried Plaice Fillets

Ingredients

• 75 g whole‑grain ciabatta (from the day before)
• 1 onion
• 150 g young spinach leaves (optional frozen)
• 3 sprigs dill
• 360 g plaice fillets skinless (6 fillets)
• Salt
• coarsely ground pepper
• 1 tbsp oil
• 1 lemon
• 75 g North Sea shrimp peeled

Instructions

1. 1.

   Slice bread into very thin pieces and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) on the rack until golden brown, about 4–5 minutes.

2. 2.

   Meanwhile peel the onion and cut it into fine strips. Remove the croutons from the oven and crush them by hand.

3. 3.

   Wash spinach thoroughly in cold water and drain well. Rinse dill, shake dry and roughly tear. Rinse plaice fillets, pat dry, season with salt and pepper.

4. 4.

   Heat oil in a non‑stick pan and fry the plaice fillets for 1–2 minutes on each side. Carefully transfer to a plate and keep warm in an turned‑off oven.

5. 5.

   Add onion strips and spinach to the pan and sauté for 1–2 minutes while stirring constantly. Season with salt and pepper. Squeeze lemon over the pan.

6. 6.

   Add shrimp meat to the pan and warm briefly. Stir in the crushed croutons and dill.

7. 7.

   Distribute the spinach‑shrimp mixture over the fillets and serve immediately.