1. Wash the plaice thoroughly under cold running water, pat dry and sprinkle with lemon juice. Finely dice the bacon. Dice the onions. Trim, wash, drain and chop the mushrooms.
2. Fry the bacon until crisp in a small frying pan, add the onion and fry until golden brown. Stir in the mushrooms and parsley, season with pepper and keep hot on a low heat.
3. Season the plaice with salt, dip in flour and shake off any excess. Melt 25 g (1 oz) butter in a large pan for each plaice and fry each one in turn for 4-5 minutes either side.
4. As each plaice is cooked transfer it to a warm plate, top with some of the bacon mixture and keep warm in a very cool oven (110°C, 225°F, gas 1/4).
Serve with: potato salad made with cucumber, sweetcorn, diced onion and dill.