A simple yet elegant coastal dish, this pan-fried megrim sole is paired with vibrant samphire and finished with a nutty brown butter sauce. The delicate, flaky fish is lightly crisped in the pan, while the samphire adds a fresh, salty bite that enhances the natural flavours of the sea.
Cook time: 20 minutes
Serves: 2
Ingredients
- 2–4 whole megrim sole (skinned and trimmed) or 4 fillets
- 100–200g fresh samphire
- 75–100g unsalted butter
- 1 tbsp olive oil or rapeseed oil
- Juice of 1 lemon
- Plain flour (optional)
- Pinch of Sea salt
- Pinch of Black pepper
Method
- Rinse the samphire thoroughly to remove any grit. Blanch in boiling water for 1 minute, or steam for 2–3 minutes, until tender but still crisp. Drain well.
- Pat the megrim sole dry with kitchen paper and season with black pepper. Lightly dust with flour if desired for added crispness.
- Heat the oil with a small knob of butter in a large frying pan over a medium–high heat. Once hot, add the fish, skin-side down if using fillets. Cook for 2–3 minutes on each side until golden and cooked through. Transfer to warm plates.
- Add the remaining butter to the same pan and cook over a medium heat until it turns a nut-brown colour and develops a nutty aroma. Remove from the heat, stir in the lemon juice, then add the samphire and toss to coat. Spoon the brown butter and samphire over the fish and serve immediately.
Order your Megrim & Samphire here to create this dish at home.