Plaice, lettuce and tomato with tartare sauce
Move over bacon. Last week's catch from SoleShare is in town and wants a piece of that lettuce and tomato.
2 plaice fillets,
approx. 100g each
25g plain flour
1 tsp sage, finely chopped
2 tbsp olive oil
4 tbsp tartare sauce
½ little gem lettuce
2 plum tomatoes,
cut into 8 slices
2 giant white baps
I’ve suggested plaice for this recipe, but you could easily switch it for another (responsibly sourced) white fish.
Put the flour, sage and a good pinch of salt and pepper into a shallow dish. Pat the fish dry and coat each fillet in plenty of flour.
Heat the olive oil in a frying pan and add the plaice. Cook for about 3–4 minutes on both sides until the fish is golden in colour.
Grab your baps, cut them in half and load them up, dividing the lettuce, tomatoes and tartare sauce between the two.