To prepare sauce Vierge, put the coriander seeds in a small pan and toast for 2 minutes until fragrant.
Pour in the olive oil. Add lemon zest and tomatoes and season with salt and pepper. Heat gently until the tomatoes have softened.
Add the lemon juice and capers. Season lightly and remove from the heat.
In three separate bowls, put the seasoned flour, egg and breadcrumbs, To make these fish fillets, start by coating them lightly in flour. Next, cover them in egg and then cover them once again with breadcrumbs.
Add 1cm of oil to a large frying pan and set it on the stove over medium-high heat. Carefully lower the plaice fillets into the pan and fry them for 2-3 minutes on each side until they’re golden.
Remove the fillets and put them on a paper towel. Add salt flakes.
Serving Suggestions: Add the herbs to the sauce Vierge and serve with breaded plaice and buttered new potatoes, if you like.