Breaded Plaice Fillets

Clean iceberg lettuce and cut into narrow strips. Mix yogurt with pepper, juice of one lemon, salt and a pinch of sugar. Turn lettuce in the yogurt sauce to the other side.

Rinse dill, pluck, dry well and chop in a universal chopper. Mix with bread crumbs and lemon zest.

Season the fish fillets on both sides with salt and pepper, and then start by passing them through the beaten egg and drain them. Then turn them in the crumb mixture on the other side. Press the breadcrumbs well until smooth.

Heat light butter or butter in a frying pan on 3 or automatic heat 12. Roast fish in it for 2 to 3 min on both sides on 1 1/2 or automatic cooking zone 8 to 9. Arrange fillets on plates, top with lemon slices and bring to the table. Serve with boiled potatoes.

Tip: Use regular or light yogurt as needed!

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