Megrim on the Bone with Anchovy and Dill Butter

Another delicious fish dish from Martin Shanahan.

Ingredients


  • 1 megrim (gutted with head and fins removed)
  • veg or rapeseed oil
  • anchovies x 4-6 (according to taste)
  • capers
  • a sprig of dill
  • juice of ½ a lemon
  • 50 g butter
  • sea salt

Method

  1. Have your fishmonger prepare the fish by gutting it and taking the head and fins off with a scissors. Leave tail on.
  2. Put your fish on a roasting tray with a little oil and a sprinkle of sea salt.
  3. Grill on full heat for 6-8 minutes. Alternatively cook in a pre-heated oven at 200°C for 6-8 minutes.
  4. In another pan melt the butter with capers and anchovies, the dill and a squeeze of lemon. Just leave to heat through for two minutes on a medium to low heat.
  5. Plate fish and pour some of the butter over. Serve with baby potatoes and maybe some summer salad.




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