- 4 whole dab, dark skin scored
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic clove, thinly sliced
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 250g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.
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.
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.
James Martin says: "Dab is an excellent alternative to other flat fish such as plaice and sole, and it’s also a lot cheaper. The fish can differ in size – depending on your appetite, you may need two per person. Excellent cooked whole, but get the fishmonger to remove any roe and wash away the bloodline."