Grilled dab with garlic butter

Grilled dab with garlic butter

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Dab is a sustainable flat fish similar to sole or plaice - James Martin serves it whole with garlic butter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
643
protein
83g
carbs
3g
fat
33g
saturates
14g
fibre
3g
sugar
2g
salt
1.8g

Ingredients

  • 4 whole dabs, dark skin scored
  • 1 tbsp olive oil
  • 50g butter
  • 2 garlic cloves, thinly sliced
  • juice ½ lemon
  • small bunch parsley, finely chopped
  • 250g bag spinach

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Method

  1. Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
  2. Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
  3. Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.

Recipe from Good Food magazine, February 2012

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Comments

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josephina86's picture
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The garlic, lemon and parlsey butter is absolutely delicious. And dab is actually a very nice fish too, you get a lot for your money! I would recommend two per person, or one whopper as I got, as there isn't too much meat on just one normal one. Nice delicate flavour... but don't make the same mistake I did, I thought by 'whole' it meant 'whole' like a chicken that has had the guts taken out... only eat the white stuff, the pink squishy stuff is something else!! Haha!

jacoblibbydan's picture

:(

pjsenatorgmailcom's picture

sole = lenguado (dab not available in Spain)

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