Plaice with Onions

Ingredients

• 2 untreated lemons
• 4 plaice fillets (about 400 g each)
• Salt
• Pepper (freshly ground)
• 2 onions
• 1 handful sage leaves
• 3 tbsp butter
• 4 tbsp olive oil

Instructions

1. 1.

   Wash, dry, and slice the lemons into 1½ thin rounds. Squeeze the remaining lemon halves for juice. Rinse the plaice fillets, pat them dry, season with salt and pepper, and drizzle with a little lemon juice.

2. 2.

   Peel the onions, halve them, and cut into thin strips. Wash the sage leaves and shake off excess moisture. Melt 1 tbsp butter in a pan and sauté the onions and lemon slices until golden; remove and set aside. In two separate pans heat 1 tbsp butter and 2 tbsp oil each, add sage, then brown the plaice fillets on both sides for about 5 minutes per side (alternatively, cook all fish in one pan and keep warm). Finally, return the sautéed onions and lemon slices to the pan, season again, and serve on plates or directly from the pan. Pair with grilled vegetables or oven‑roasted potatoes.