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Grilled dab with garlic butter

Grilled dab with garlic butter

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal643
fat33g
saturates14g
carbs3g
sugars2g
fibre3g
protein83g
salt1.8g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
DAB

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."

Recipe from Good Food magazine, February 2012

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A star rating of 4 out of 5.1 rating
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