Dab Fish Recipe With Vinegar Butter

Dab with vinegar butter

  • serves 2
  • Easy

This recipe for dab with vinegar butter is quick and easy to make and under 500 calories. If you can't get hold of dab, any flat fish such a lemon sole will work



  • dab 2, cleaned with tail and fins removed
  • olive oil
  • butter
  • red chilli 1 small, very finely chopped
  • sherry vinegar 2 tbsp
  • flat-leaf parsley very finely chopped to make ½ tbsp, plus some leaves to serve
  • wilted spring greens or boiled potatoes to serve


  • Step 1

    Heat the grill. Rub the lighter side of each fish with oil. Heat an ovenproof non-stick frying pan and put the fish in, cook for 1 minute and then brush the top of the fish with oil, and put the pan under the grill (mind the handle) until the fish skin blisters and bubbles, and the flesh is cooked, about 5-10 minutes depending how big they are. Remove the pan, slide each fish onto a hot plate and lift off the top skin carefully. Add a large knob of butter to the pan, add the chilli, cook for 1 minute then add the vinegar and bubble for a few seconds. Add the parsley, swirl the pan and then spoon the butter over the dab. Serve with more parsley if you like, and the greens and potatoes.

Nutritional Information

  • Kcals 340
  • Fat 18.4g
  • Saturates 4.2g
  • Carbs 0.2g
  • Fibre 0.1g
  • Protein 43.3g
  • Salt 0.6g