Fried megrim sole fillets with sauce Romesco
The flesh of a megrim is rather thin and I think as a fish it lends itself perfectly to being filleted and fried and I don’t know why many of our traditional fish and chip shops don’t serve megrim breaded and fried, I think it would be delicious. As megrim is so popular in Spain I thought I would pair it up with a traditional sauce Romesco. You will find this sauce throughout Spain with lots of regional variations, I have had creamy ones, searingly hot ones and roughly chopped versions, all which have been absolutely delicious and I love it with grilled or fried fish. It is generally made with almonds, soaked dried peppers, garlic, bread and vinegar and is served with meat and fish. Its extremely versatile and if you like it try it with grilled monkfish, roasted gurnard or red or grey mullet.
Serves 4
Ingredients
50 g / 2 oz butter
2 megrim sole, weighing about 500 g each
2 cloves garlic, finely chopped
Small handful of parsley
Small handful of mint
Squeeze of lemon
Salt and pepper
Method
Pre heat the grill to high.
Melt half the butter in a pan large enough to take the fish. Add the fish to the pan, white side down and cook gently for 4-5 minutes. Baste the fish with the butter then place the pan under a hot grill for 5 -6 minutes until the thicker top side is starting to crisp and bubble. Remove the fish from the pan and place onto a serving dish.
Add the remaining butter to the pan, then add the garlic when the butter is foaming. After a minute when the garlic is just turning golden add the parsley and mint and finish with a squeeze of lemon and spoon over the fish.
Boiled potatoes sprinkled with just a little parsley are a perfect accompaniment and can mop up some of the wonderful garlicky butter on the plate. I also think the texture of the boiled potato and soft fish work well together.
The flesh of a megrim is rather thin and I think as a fish it lends itself perfectly to being filleted and fried and I don’t know why many of our traditional fish and chip shops don’t serve megrim breaded and fried, I think it would be delicious. As megrim is so popular in Spain I thought I would pair it up with a traditional sauce Romesco. You will find this sauce throughout Spain with lots of regional variations, I have had creamy ones, searingly hot ones and roughly chopped versions, all which have been absolutely delicious and I love it with grilled or fried fish. It is generally made with almonds, soaked dried peppers, garlic, bread and vinegar and is served with meat and fish. Its extremely versatile and if you like it try it with grilled monkfish, roasted gurnard or red or grey mullet.
Serves 450 g / 2 oz butter
2 megrim sole, weighing about 500 g each
2 cloves garlic, finely chopped
Small handful of parsley
Small handful of mint
Squeeze of lemon
Salt and pepper
Pre heat the grill to high.
Melt half the butter in a pan large enough to take the fish. Add the fish to the pan, white side down and cook gently for 4-5 minutes. Baste the fish with the butter then place the pan under a hot grill for 5 -6 minutes until the thicker top side is starting to crisp and bubble. Remove the fish from the pan and place onto a serving dish.
Add the remaining butter to the pan, then add the garlic when the butter is foaming. After a minute when the garlic is just turning golden add the parsley and mint and finish with a squeeze of lemon and spoon over the fish.
Boiled potatoes sprinkled with just a little parsley are a perfect accompaniment and can mop up some of the wonderful garlicky butter on the plate. I also think the texture of the boiled potato and soft fish work well together.
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