Grilled Dab With Garlic Butter

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

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  643

• Protein

  83g

• Carbs

  3g

• Fat

  33g

• Saturates

  14g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.8g

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

Directions

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.
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.
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.

Categories: Barbecue, Fish