Megrim Sole

Megrim Sole

Also known as Cornish Sole, Megrim is a left-eyed flatfish meaning that both of its eyes are on one side of its head. White fleshed with a similar flavour and texture to Plaice, it is actually a less well-heeled relation of the Turbot and Brill family. We sell our Megrim whole, but fully trimmed (as we do with our Lemon Sole) making it easy for you to bake or grill whole. Megrim is popular in Spain, so Mitch loves to pair it with our sauce Romesco, made with almonds and red peppers.

Quantity

Caught by boat:
Rachel of Ladram
Portion Size:
Min 200g
Skin on:
Yes
Bones:
Yes
Can I freeze it?
Yes
Latin name:
Lepidorhombus whiffiagonis
Allergen:
Fish
May contain:
Crustacean, Mollusc

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Recommended Butters & Sauces for Megrim Sole

Cooking techniques

HOW TO OVEN ROAST A WHOLE FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, then salt, and make a few slashes in the flesh, right down to the bone – diagonal slashes look good.  Add some rosemary or thyme to the slashes if you have some to hand or stuff the herbs into the cavity of the fish.

Put the fish on a roasting tray and place in the oven.  As a guide, (all ovens are different, you know yours better than me) a 450g whole fish will feed 1 person and take around 12-15 mins to cook.  A 1 – 1.2kg fish, serving 4, will take around 30 minutes. 

To make an instant sauce add the following to the baking tray:  chopped fresh tomatoes, a pinch of dried chilli flakes, a good splash of white wine, a few slivers of sliced garlic, and herbs such as thyme, bay, parsley or chives. Serve the cooked fish with lemon wedges.

 

HOW TO OVEN ROAST A CHOP/CHUNK OF FISH: Fish likes heat. Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7. Rub your fish with olive oil, season with salt and place in a roasting dish. Place in the preheated oven for 10 minutes, then remove from the oven and spoon 2tbsp of Rockfish flavoured butter over the fish. Put back in the oven for 5 minutes and then remove. Put your fish on a plate and pour over the warm butter from the roasting dish.  

Megrim Sole recipes

A selection of Mitch's favourite recipes for Megrim

Every day our expert team buy the freshest fish directly from the fleet in Brixham and from the most sustainable fisheries in the world for the online seafood market.

We prepare and portion the fish right at the quayside, just metres from where the boats land, and all the seafood is fully traceable right back to which boat caught it.

We pack and send via our carbon neutral delivery partner to your door in our eco-packaging. Our boxes and insulation are made from recycled materials, and can be recycled too.

When fish is in abundance we blast freeze it at the quayside, locking in the freshness so you can enjoy your favourite even when that specie isn't landed or the boats can't go out.