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Crisp pan-fried plaice in a lemony polenta coating, paired with golden oven fries and a fresh tomato, cucumber and herb salad.
Created by MajaDifficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Cut the potatoes into evenly sized thin fries. Toss with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of black pepper on a large baking tray.
Timer available in cooking mode · 5 min
Put the gluten-free flour on one plate. Beat the egg in a shallow bowl. Mix the polenta with the lemon zest, 1/4 teaspoon salt and a generous pinch of black pepper on a second plate.
Timer available in cooking mode · 3 min
In a bowl, combine the tomatoes, cucumber, rocket and parsley. Add the remaining tablespoon of oil and half the lemon juice, then season lightly. Set aside; do not add radishes.
Timer available in cooking mode · 3 min
Working with one fillet at a time, dust the plaice in the gluten-free flour, dip into the beaten egg, then press into the lemon-pepper polenta. Place on a clean plate.
Timer available in cooking mode · 4 min
Step by step
Roast the fries for 15 minutes, turn them over, then roast until deeply golden and crisp.
Timer available in cooking mode · 30 min
When the fries have about 8 minutes remaining, heat the remaining tablespoon of oil in a large non-stick frying pan over medium heat. Fry the coated plaice for 3–4 minutes on the first side, then carefully turn and cook for 2–3 minutes more, until golden and opaque throughout. Cook in batches if needed.
Timer available in cooking mode · 7 min
Sprinkle the hot fries with a little more salt. Divide the plaice, fries and salad between two plates. Squeeze over the remaining lemon juice and serve straight away.
Timer available in cooking mode · 1 min
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