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


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 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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