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May 31, 2013
[Megrim Provencal: quick to make and tasty][1]
Megrim Provencal: quick to make and tasty

Regular readers may have noticed that the 5pm blog has been running a number of blogs about the Scottish white fish industry over the last few days.

It’s because Seafood Scotland are sponsoring the Best Fish Restaurant category at the Scottish Restaurant Awards.

We’ve spent the last couple of blogs looking at the market in Peterhead and taking a peek at life on board a white fish ship.

To round off this wee series of articles, here’s a simple but tasty recipe for flat fish. You could use either megrim or witch.

A fair bit of megrim is landed at Peterhead but most of it is shipped off to Spain where it is much sought after.

Megrim Provençal

Serves 2


2 x 170g (6oz) Scottish megrim or witch fillets, skinned

Salt and black pepper

30ml (2tbsp) freshly chopped dill

30ml (2tbsp) medium fat goat’s cheese or soft cream cheese

4 cherry tomatoes, thinly sliced zest and juice of half a lemon


Preheat the oven to 200oC/400oF, Gas Mark 6

Place the fillets onto a board and season. Sprinkle half the dill over the fish.

Lay or spread the goat’s cheese/cream cheese over the fish and top with the tomatoes. Roll up and place into a greased ovenproof dish.

Add the lemon zest and juice and remaining dill and cook in the oven for 10-15 minutes.

Garnish with the remaining dill and serve with freshly steamed asparagus, green beans or spinach and new potatoes.