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Gebakken Schol Fillet uit de Pan

ingredients

5 plaice fillets, 175 g (6 oz) each, skinned
7.5 ml (1 1/2 level tsp) salt
juice of 1 lemon
3 tbsp (1 1/2 oz) 40 g butter
6 rashers of streaky bacon, rinded
3 tbsp (45 ml) plain flour (All purpose)
1/4 level tsp (1.25 ml) dill seeds
1/4 level tsp (1.25 ml) ground nutmeg
freshly ground black pepper
2 oz (50 g) Gouda cheese, grated
1 1/4 cup (75 g) white breadcrumbs
2 level tbsp (30 ml) chopped almonds
1/2 stick (2 oz) 50 g butter

method

1. Season both sides of the plaice fillets with salt and lemon juice. Leave in a shallow dish for 30 minutes.

2. Melt the butter in a wide shallow flameproof casserole, large enough to hold the fish in a single layer.

3. Tilt the dish to coat 1 with butter,

4. Fry the bacon gently in the butter until lightly browned. Drain well and keep to one side.

5. pat the fish fillets dry and fold lengthwise in half. Roll them in flour and sprinkle with dill seeds and nutmeg.

6. Arrange side by side in the buttered dish. Top with bacon and season.

7. Mix the cheese, breadcrumbs and almonds together. Scatter this mixture over the fish and dot with pats of butter.

8. Cook covered, on the stove top over a gentle heat, for about 15 minutes, then uncover and put under a preheated grill to brown the topping.
Serve with lemon wedges.

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