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Recipe: Megrim with capers

07 March 2016 at 12:25


I was always taught to cook fish on the bone, for obvious reasons this is not possible with a turbot or halibut but the old fashioned way of cooking a Dover sole on the bone and cooked in lots of butter is still a favourite. Megrim or Dab are similar fish, perhaps not with such a texture, but still a great flavour and cooked whole in the pan are such splendid ways to serve them.  Cooked here with some capers and herbs you have a stunning dish. It's a little early perhaps to serve with some new potatoes (don’t be conned by the tasteless Jersey Royals), wait instead for the first of the Cornish ones or here in Scotland the Ayrshire’s. Fish on the bone sadly have to be ordered in advance unless you have a really good fish monger but it’s worth taking the time and asking for it.

For two


2 megrims, skinned and trimmed (ask your fishmonger or come to me for a fish course!)
A little plain flour seasoned with salt and pepper
Tblsp olive oil
4 tsp butter
2 tblsp capers
Plenty chopped parsley
Juice of a lemon


  1. Heat a frying pan with the oil and butter
  2. When very hot dredge the fish in seasoned flour, shaking off the excess, and place carefully into the pan and fry gently on one side for a few minutes until just lightly brown
  3. Turn over and cook on the other side for another 3 or four minutes spooning over the frying juices from time to time
  4. When cooked place on serving plates and add the remaining butter to the pan allow to bubble up and begin to darken, the nutty smell and the subsiding foam will alert you, throw in the capers, herbs and lemon juice give a good shake and pour over the fish.
  5. Serve immediately

Recipe by Christopher Trotter
Food photography by Caroline Trotter