For the plaice with grapefruit-pomegranate gratin, salt the fillets, season with pepper and lemon juice to taste, coat in flour and sear on both sides with 1 tbsp. olive oil, turning several times.
In the meantime, heat 1 tablespoon of olive oil in a frying pan. Peel, dice and fry potatoes and onion in it.
Peel and fillet the grapefruit and add to the pan, season with salt and pepper. Mix the parsley with the chopped pine nuts and 2 tablespoons of oil in a bowl to make a pesto.
Serve the plaice with grapefruit-peanut gratin with some pesto.
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