Baked Dab


You don't see Dab around much, and I think that's a real shame, I was first introduced to the Dab in my early years as a trainee chef by my old boss who used to tell me how much better the Dab is than the overused (at that time) Plaice


If! You can't get your hands on Dab, Plaice is a great alternative, but don't tell him I said so!!


This recipe will serve 4 people


4 whole Dabs, about 400g - 450g each

100ml of olive oil

40g of butter

10 cloves of garlic, peeled and thinly sliced

A half handful of fresh thyme sprigs

100g of roughly chopped parsley

200ml white wine (if you wouldn't drink it! Don't cook with it!!)

1 lemon, zested and juiced

200ml of Fish stock ( buy it! I'm not going to tell anyone)

1 lemon sliced into 4


METHOD


You'll need a large ovenproof tray big enough to get your 4 Dabs in

Preheat the oven to 180c

Season the Dabs really well with salt and pepper

Put the ovenproof tray on the heat, add the olive oil and butter

Now add the garlic and thyme and cook until the garlic is golden

Now add the parsley, wine, lemon zest and the juice

Carefully place in the Dabs and top with the sliced lemon

Now pour in the fish stock and carefully place in the oven and cook for 15 minutes

Remove from the oven

Transfer the Dabs to warm plates

Tip the juices into a pan and quickly bring to the simmer, now whisk in a couple of knobs of butter

Check the seasoning and pour the sauce over the Dabs

Serve with some buttered curly kale and roasted new potatoes

Just perfection

Jon

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