Buttered Dab with Prawns and Capers.

I have mixed feelings on this dish.

What a way to start a recipe post, eh?


Mum bought some fresh fish from the fishmongers; dab. Have you ever had dab? I hadn’t until this dish. And it’s a delicate yet tasty white fish. I enjoyed it…


BUT my goodness it’s boney! I can’t stand having to fish out the bones out of my meal, it’s so much effort. I just want to eat, not work!


So this is where the mixed feelings come from. The taste of this dish is spectacular, but if you, like me, have an aversion to bones, maybe swap for a boneless haddock or other white fish!


1 fresh white fish

huge knob of butter

100g cooked prawns

2 Tbsp. capers

baby spinach (optional)

Heat the butter over medium heat until it’s bubbly. Add the fish skin side down (if it’s got skin) then cook for 3-4 minutes. Flip it over and add the prawns and capers. Check the fish is cooked – add more butter if you fancy it. Serve over a bed of baby spinach.


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