Baked Plaice with Wild Garlic Pesto and Salad

For the baked plaice with wild garlic pesto and arugula-tomato salad, pat the fish fillets dry and season with salt and pepper, beat the egg well. Mix the breadcrumbs with the sesame seeds and herbs.

Dredge the fish first in flour, then in the beaten egg and then in the breadcrumbs, pressing the breadcrumbs down lightly.

Heat a frying pan, pour in the oil and then immediately add the fish fillets and fry on both sides for about 3-4 minutes until golden.

For the salad, cut the tomatoes into rough pieces, olives and capers into small cubes or slices, mix well.

Mix well vinegar, honey and olive oil, mix with the arugula and tomatoes. Pluck the basil into coarse pieces and sprinkle over the top.

For the pesto, chop the wild garlic (and if the wild garlic is too spicy, add a bunch of basil) into coarse pieces.

Roast the pine nuts in a pan without oil until golden. Puree all ingredients in a food processor or with a mortar not too fine, add the olive oil, season with salt and pepper.

Arrange baked plaice with wild garlic pesto and arugula-tomato salad on a plate and serve immediately.

Preparation Tip:

For the baked plaice with wild garlic pesto and arugula-tomato salad you can use another sea fish instead of plaice.

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