Fried plaice with tomato sauce

This is an easy to make recipe from Kate Whiteman's The ultimate book of fish and shellfish.

I prefer horseradish or tartare sauce with fish so I must be honest when I say that this tomato sauce is good but I wouldn't choose it myself. It made for an enjoyable meal though.

Serves: 2 persons.

Ingredients:

• For the tomato sauce:
• ½ red onion, finely chopped
• ½ can chopped tomatoes (200g)
• 1½ tsp tomato purée
• 1 tbsp fresh basil leaves, torn
• olive oil
• salt & pepper to taste
• For the fish:
• 2 plaices, skinned
• salt & pepper to taste
• flour and breadcrumbs as needed
• 1 egg, beaten, for frying
• vegetable oil
• lemon wedges

Method:

1. Make the tomato sauce:
1. Heat olive oil and fry the onion and garlic gently for about 5 min, until softened and pale golden.
   
   
   
   
   
   
2. Stir in the chopped tomatoes and tomato purée and simmer for 15-20 min, stirring occasionally.
   
   
   
   
   
   
3. Season with salt & pepper to taste and stir in the basil.
   
   
   
   
   
   
2. Make the fish:
1. Season the fish with salt & pepper. I forgot to skin the fish. Ups! We ate it all and didn't even notice...
   
   
   
2. Spread out the flour in a shallow dish. Pour the beaten egg into another. Spread out the breadcrumbs in a third. 
3. Dip the fish first in flour, then in the egg and finally in the breadcrumbs.
   
   
   
4. Heat the oil in a frying pan until foaming. Fry the fish one at a time for about 5 min on each side, until golden brown and cooked through, but still juicy in the middle.
   
   
   
   
   
   
5. Drain on kitchen paper and keep hot while you fry the other.
6. Serve with lemon wedges and the tomato sauce.