1. Wash the plaice fillets, pat them dry, season with salt and pepper and dredge in flour.
2. Cut the smoked bacon into small cubes and fry it in a pan until crisp and the fat has rendered; remove the crisp bits.
3. Add butter to the remaining bacon fat and fry the fish in it for 3-4 minutes per side until golden brown.
4. Transfer the cooked fish to warm plates.
5. Scatter the crisp bacon back into the pan, drizzle with lemon juice and spoon it over the fish.
6. Sprinkle with chopped parsley and serve with boiled potatoes.
Tip: The North German classic is traditionally also topped with tiny North Sea shrimp - add them next to the bacon if you have them.
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