Gebakken Schol Fillet Uit De Pan

Preamble
"Plaice Fillets from Holland"

Ingredients
5 Plaice Fillets 6 oz each skinned
1 1/2 level teaspoon Salt
Juice of 1 Lemon
1 1/2 oz Butter
6 rashers Streaky Bacon rinded
1 oz Plain Flour
1/4 level teaspoon Dill Seeds
1/4 level teaspoon ground Nutmeg
Freshly milled Black Pepper
2 oz Gouda Cheese grated
3 oz white Breadcrumbs
1/2 oz nibbed Almonds
2 oz Butter

Method

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

Melt the butter in a wide shallow flameproof casserole, large enough to hold the fish in a single layer. Tilt the dish to coat the sides with butter.

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

Pat fish fillets dry and fold lengthwise in half. Roll in flour and sprinkle with dill seeds and nutmeg. Arrange side by side in buttered dish. Top with bacon. Season.

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

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