Grilled megrim with garlic, parsley and mint
200 g / 7 oz flour
Salt and pepper
4 beaten eggs
6 good handfuls fresh breadcrumbs
4 megrim sole fillets
4 wedges of lemon for serving
Small handful of parsley, finely chopped
For the sauce
2 red peppers
1 or 2 mild red chillis
1 clove garlic
75 g / 3 oz blanched almonds
75 g / 3 oz walnuts
3 tomatoes, skinned and de-seeded
4-5 tbsp good quality red wine vinegar
Pinch of smoked paprika
Small handful of fresh breadcrumbs or one slice of stale Small handful of parsley, chopped
150 ml / ¼ pt good quality olive oil
Pre heat the oven to 250C
Place the peppers and the chilli on a roasting tray, drizzle with olive oil. Roast for 25-30 minutes until they are soft and blackening. Remove from the oven, place into a plastic bag with no holes and tie up the top. After an hour or so the bag will have inflated and the peppers and chilli will have finished cooking in their own heat. Remove from the bag, peel off the skin and remove the seeds. Strain any liquid through a sieve and reserve.
Place the peppers, chillis and their juice into a small food processor with the, garlic, almonds, walnuts, tomatoes, vinegar, paprika, breadcrumbs and parsley. Blitz together then add the olive oil slowly until the sauce starts to thicken. Season and set aside ready for serving.
Get yourself ready to cook the fish by placing 3 bowls in front of you; one with seasoned flour, one with beaten egg and one with breadcrumbs. Dip each piece of fish into the flour making sure it is well coated, then into the egg doing the same and finally into the breadcrumbs ensuring you have an even coating. It is best when the fish are coated not to lay them on top of each other before cooking, I like to lay them side by side on a piece of greaseproof or clingfilm. When all 6 are coated heat the oil to 190C and carefully place the fillets into the oil and cook 2 at a time until crisp. Remove then drain on kitchen paper and serve with a wedge of lemon, a sprinkling of parsley and top with the sauce Romesco.