Megrim sole is becoming increasingly widely available. It is part of the same family as brill and turbot and makes a great alternative to dover or lemon sole. It’s a fairly small flat fish with very pale white, sweet and flavourful flesh. The bones are small and easily extracted. Served with creamed spinach, it is a seriously nutritious meal. It’s also my latest recipe for Fish is the Dish.
Pan fried megrim sole with creamed spinach
For the sole
• 25g butter
• 2 megrim sole fillets
• 2 tsp nonpareille capers
• Salt and pepper
For the creamed spinach
• 350g frozen spinach
• ½ tsp butter
• ½ red onion finely chopped
• 1 clove garlic, finely chopped
• 6 tsp crème fraîche
• Salt, freshly milled pepper and freshly grated nutmeg
1) Melt the butter in the pan
2) Add the megrim sole fillets to the pan, skin side down.
3) Next, add the capers and cook for around 3-4 minutes on each side
4) Meanwhile, steam the spinach for 4-6 minutes until lightly cooked
5) Whilst the spinach is cooking, melt the butter and cook the onion and garlic gently on a low heat until softened
6) Add the cooked spinach and crème fraîche and stir together well.
7) Season the sole with salt and pepper and the spipach with salt, pepper and nutmeg and serve together immediately.