Sink into the flavours of the Mediterranean with this succulent yet simple dab recipe. Perfectly paired with a fresh salad, or new potatoes.
- 2 whole dab
- Olive oil
- 4 rashers of smoked streaky bacon
- 1 tbsp pine nuts
- Salt and pepper
- 1 lemon
- A handful of roughly chopped parsley
- 8 cherry tomatoes (halved)
- 1 handful of black olives (stone in)
Using a sharp knife, score your dab on both sides at roughly 2cm intervals. Add some olive oil to a pan on high heat. Add your bacon and pine nuts and cook until golden.
Sprinkle some salt and pepper over your dab on both sides, along with the chopped parsley, and the zest of ½ a lemon. Rub the seasoning into the fish, ensuring you get it into the scores that you’ve made.
Remove the bacon and pine nuts from the pan onto a separate plate and top up the oil in the pan (if necessary). Add your dab, skin side down into the pan. Cook the dab until golden, then flip to cook the other side. Once completely golden, add your tomatoes, olives and remaining parsley to the pan, along with the bacon and pine nuts.
Cook the dab for 6/7 minutes – you’ll be able to tell it’s cooked by putting a fork into the plumpest part of the flesh. If it pulls away from the bone easily then it’s ready. Squeeze the lemon juice from the other ½ of the lemon over the fish in the pan, take off the heat and serve with a side salad – enjoy!