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.
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.
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.