Season fillets with juice of one lemon, salt, pepper, dust with a little flour. Heat the oil and butter in a frying pan and fry the plaice fillets on both sides, basting them again and again with a little frying fat. Remove the plaice fillets from the frying pan and keep warm.
Deglaze with wine and soup and let it boil up. Mix starch with 2 tsp. water until smooth and stir into the sauce together with the basil. Season to taste with salt and freshly ground pepper. Cut the tops of the tomatoes into small pieces. Scoop out the tomatoes with a small spoon and drain on kitchen roll with the opening facing down.
Heat olive oil and butter in a frying pan and sauté finely chopped onion until light. Loosely stir in blanched spinach, season with herbs, salt, pepper and crushed garlic. Cover and steam for about 5 minutes until soft.
Butter a gratin dish. Fill the hollowed out tomatoes with spinach, cover each with 1 slice of mozzarella, season with salt and pepper. Place tomatoes in the gratin dish, sprinkle with grated Parmesan and bake at maximum top heat. The cheese should be melted and a little brown.
Arrange plaice fillets with basil sauce and stuffed tomatoes on plates. This goes well with fried potatoes.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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