Megrim Sole with Brown Butter, Capers, Lemon, and Parsley recipe
Members see larger photos (free!)

By joining the BigOven community you'll see the big picture!

Megrim (Cornish) Sole. It is usually caught off the Cornish coast, the Irish Sea and is frequently found in Scottish waters.

Photo by: Astro-Chef [+medal]   [submit a photo]

  


Megrim Sole with Brown Butter, Capers, Lemon, and Parsley

Consumers frequently fail to see megrim because of its unfamiliar name. It is usually caught off the Cornish coast, the Irish Sea and is frequently found in Scottish waters. We love it grilled or roasted whole with plenty of butter, olive oil, parsley and lemon and served with steamed or boiled new potatoes and fresh garden peas mixed with baby broad beans.

Posted by: Astro-Chef  [give medal]

[rate or comment]

Share this recipe on Facebook!

Update my dinner status, I'm making this tonight.


Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

Season the flour, coat the sole both sides with the flour and knock off any excess, we find it best to put the flour into a bag and then add the fish and gently shake until the fish is coated.

Heat the oil in a large well seasoned or a non-stick frying pan, add the sole, lower the heat slightly, and add 20 grams of butter, fry on a moderate heat for 4 to 5 minutes, turn over, and allow to cook through.

Lift the fish on to serving plate and keep warm. Now wipe the frying pan clean, and add the remaining butter and allow to melt over a moderate heat, once the butter starts to froth and smell nutty and it turns a light brown, add the lemon juice, capers, and parsley.

Check the seasoning and pour the brown butter over the sole.

Serve with a lemon wedge and Enjoy!


Cuisine: English Main Ingredient: Fish

Tags: Saute, Roast, Grill, Fry, Bake, Cooking For 2, Sole Recipes, Megrim Sole, Cornish Sole, Main Dish, Fish, English [edit]

Groups: [edit]

Similiar Recipes

Rainbow Trout with Lemon Caper...0Rainbow Trout with Lemon Capers, and Brown Butter recipe Sole W/butter, Lemon and Parsl...0Sole W/butter, Lemon and Parsley recipe Lemon Grass Caper Brown Butter...0Lemon Grass Caper Brown Butter Vinaigrette recipe Sole with Lemon, Capers and Al...0Sole with Lemon, Capers and Almonds recipe Pan Fried Fish with Brown Butt...1Pan Fried Fish with Brown Butter and Parsley recipe

Recipe Links [add recipe link]

Megrim Sole with Brown Butter, Capers, Lemon, and Parsley Reviews

100% would make "Megrim Sole with Brown Butter, Capers, Lemon, and Parsley" again.

[add your review]

Pan frying fish, The French call it "saut?,? it''s a great way of cooking most types of fish fillets as well as some whole fish. Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes across the skin side of the fish and portion the fillets if necessary.

Heat a non-stick frying pan or skillet until hot, add a little olive or sunflower oil. Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn''t burn you.

Allow the fish to start to crisp up, turn the heat down and allow it to cook until almost finished cooking; then leave the fish in the pan for a couple of minutes to finish cooking. If you are cooking fillets, turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process.

If you are cooking a whole fish, place the pan into a hot oven (200C / 380-400F) and leave until cooked; this will depend on the thickness of the fish. Squeeze Lemon juice over the fish and season to taste with sea salt and black pepper, add extra virgin olive oil to taste.

As the fillets of fish start to cook, the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are, when light pressure on a fillet starts to separate its flakes, it is cooked.

[I posted this recipe.]

Astro-Chef : : 0:20 total time : 0:10 active time :  3w ago


Submit Your Review : Megrim Sole with Brown Butter, Capers, Lemon, and Parsley

Once we validate your email, your comment is published here and emailed to the person who posted this recipe.

  •  h :   m   (optional; recipe start-to-finish)

  •  h :   m   (optional; your "working" time)



  • It may take up to ten minutes to see new comments.
    This helps speed up our website. Thanks!

Bloggers, have you written about "Megrim Sole with Brown Butter, Capers, Lemon, and Parsley"?  Add your link to this page.

Recent searches - beef souvlaki - spare ribs - pancakes - chinese chicken - beef wellington - low fat chocolate cookies - piza - dummpling - cup cakes - rice plum tomatoes cheddar cheese -

See what people are making tonight with BigOven Foodie Updates

Import Into BigOven (BGO)