Clementine & prosecco jellies
James Martin's glamorous and refreshingly light dessert will be right at home at a festive dinner party
Grilled dab with garlic butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 whole dabsdark skin scored
- 1 tbsp olive oil
- 50g butter
- 2 garlic clovesthinly sliced
- juice ½ lemon
- small bunch parsleyfinely chopped
- 250g bag spinach
Nutrition: per serving
- kcal643
- fat33g
- saturates14g
- carbs3g
- sugars2g
- fibre3g
- protein83g
- salt1.8g
Method
step 1
Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
step 2
Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
step 3
Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.
