Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
In the meantime cut the lemon in half. Squeeze 1 half, cut the other half into slices. Wash the plaice and dab dry. Sprinkle with lemon juice and leave to stand for 5-8 minutes.
For the bacon soup, peel and chop the onion. Dice the bacon and fry it crisply in 2 pans without fat. Fry the onion briefly. Remove. Put the pans with the frying fat aside.
Pat the plaice dry. Season with salt and pepper. Spread the flour on a flat plate, turn the floes in it and tap off any excess flour. Heat 1 tbsp. lard in each pan. First fry the plaice for 3-4 minutes on the white side, then turn and fry for 3-4 minutes on the grey side.
Spread the bacon stipple around the plaice and fry for 1-2 minutes.
In the meantime wash parsley, dab dry and chop. Drain the potatoes and sprinkle with the parsley. Arrange everything.