Griddled megrim with garlic, parsley and boiled potatoes (gallo a la plancha)
Whole portion-sized megrim, a mild flatfish, cooked on a hot griddle and topped with sizzling garlic oil and parsley, with boiled potatoes and lemon. Everyday fish in northern Spain; it is also baked with potatoes and tomato, or cooked in sauce. Sole or plaice work just as well.
- 32 minTime
- 32 minHands-on
- 4Portions
- 30 gprotein per portion
- 450kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 4Megrims, portion-sized megrim, gutted
- 4 clovesGarlic, thinly sliced
- 2 tbspParsley, chopped
- 1 tbspOlive oil, for the griddle
- 4 tbspOlive oil, for the garlic oil
On the side
- 800 gPotato, peeled, in chunks
- 1Lemon, in wedges
Method
- Peel the potatoes and cut them into chunks. Put them in a pan, cover with cold water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Pat the fish dry with kitchen paper and salt them on both sides.
- Slice the garlic thinly and chop the parsley.
- Heat a griddle or large frying pan until very hot and brush it with the oil. Cook the fish for 3–4 minutes per side, in two batches, until golden and the flesh comes away from the bone.
- Heat the oil in a small pan and fry the garlic until just golden, about 2 minutes. Take off the heat and stir in the parsley.
- Drain the potatoes. Plate one fish per person with the potatoes, pour the hot garlic oil over the fish and serve with lemon wedges.
