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Cornish Dab/Megrim Sole Piri Piri
Cornish Dab/Megrim Sole Piri Piri
Serves Serves 2
Total Time
Fish Type Sole
Author Prosenjit Sanjay Kumar
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2 Medium Size Megrim sole/dab, skinned

1 Bunch Coriander leaves

1 Bunch Spring Onions

Piri Piri Paste

4 fresh birds eye chilli
2 Limes Juiced
10tbs Mustard Oil/coconut Oil
1 Tbsp cayenne pepper
1 Bulb of Garlic
2 Tbsp sweet paprika
2 tsp salt
2 Tbsp dried oregano

25ml Synthetic vinegar


Blend all the ingredients for the piri piri paste in a food processor until smooth. Marinate the megrim in the paste for at least 20 minutes. Lay the fish on baking trays and top with freshly chopped coriander leaves and spring onion. Make sure there is a good coating of paste to prevent the fish from drying up. Cover the tray with tin foil and bake the fish in a preheated oven for 15-20 minutes, removing the foil towards the end to allow the fish to crisp.

Serve hot, with a light side salad of tomato and red onions, or boiled rice and plenty of lemon wedges.