Ingredients

• 2 ripe plum tomatoes
• small ball of mozzarella, drained
• 1 small red onion
• handful of fresh parsley, chopped
• 1 lemon
• 2 fillets of plaice
• handful of fresh tarragon
• sprinkling of polenta
• handful of plain flour
• 2 eggs, beaten
• a glug of olive oil
• knob of butter
• 2 handfuls of new potatoes, cooked
• dollop of mayonnaise
• a few capers, chopped
  
  

Recipe

zest the lemon, keeping it for a later stage.
slice the tomatoes and mozzarella, then peel and thinly slice the red onion.
layer on a plate, sprinkle on the parsley and drizzle with a glug of oil and a squeeze of half of the zested lemon. Leave to one side for later.
halve the cooked potatoes and mix with the mayonnaise, capers, a squeeze of lemon juice and some chopped parsley.
chop the tarragon and add to polenta with the lemon zest, salt and pepper.
remove the skin from the plaice and season.
dip the plaice in the flour, submerge in the egg and then the polenta mix to coat the fish.
fry the plaice in a medium hot pan with a little oil for a few minutes on each side.
add a knob of butter to the pan and squeeze in a little lemon.
tower up some potato salad, then alternate layers of tomato, mozzarella and onion then balance the fish on top.

serves 2