What makes baked dab a good choice?
Dab is often overlooked but it is a sustainable and affordable choice for any meal. Preparing baked dab in the oven allows the flavours to meld together perfectly. It requires very little preparation and cooks in a short amount of time. You will find that the delicate white meat falls easily off the bone when cooked correctly.
Step by step: baked dab
Prepare oven: Preheat your oven to 200C and line a large baking tray with baking paper. Rinse the fish under cold water and pat them dry with kitchen paper. Place the fish on the tray so they do not overlap. This ensures that the heat can circulate around the whole fish.
Add seasoning: Melt the butter in a small bowl and stir in the dried parsley. Squeeze half of the lemon into the butter and mix well. Brush this mixture over both sides of the fish. Sprinkle a pinch of salt and pepper over the top for extra flavour.
Bake fish: Place the tray in the middle of the hot oven. Let the baked dab cook for about fifteen minutes until the flesh is opaque. The skin should pull away easily when it is finished. Avoid overcooking the fish as it can become dry very quickly.
Finish and serve: Slice the remaining lemon into small wedges. Carefully move the fish to plates and pour any leftover juices from the tray over the top. Serve it immediately while it is still hot and fresh. This dish goes very well with boiled potatoes or a light salad.
Good advice for making baked dab
Always try to buy the freshest fish available from your local fishmonger for the best results. If the fish are quite large, you may need to add a few extra minutes to the baking time. Check the thickness of the fish to ensure it is cooked all the way through to the bone. You can swap the parsley for dill or chives if you prefer a different herbal taste.
Adding a splash of white wine to the tray can create a lovely sauce for your baked dab. Make sure to pat the skin dry before adding the butter to help it cook evenly. This helps the seasoning stay in place and prevents the fish from steaming too much.
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vegetable tart,
turkey breast with bacon or
empanadas with beef.
