Medium

Crisp megrim with roasted Mediterranean vegetables

Name: Crisp megrim with roasted Mediterranean vegetables
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Megrim (boneless fillets); 400 g Red pepper; 300 g Spring Onion; 500 g Aubergine; 25 g Garlic (peeled cloves); 60 g Fine wheat semolina; 80 g Extra virgin olive oil (20 g roasting, 20 g dressing, 40 g fish); 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time75 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Megrim fillets with a fine semolina crust and garlic-dressed roasted vegetables.

25 minprep

50 mincooking

4servings

1.875 kcalwhole recipe

469 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 75 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingFrying

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Megrim boneless fillets 700 g
Red pepper 400 g
Spring Onion 300 g
Aubergine 500 g
Garlic peeled cloves 25 g
Fine wheat semolina 60 g
Extra virgin olive oil 20 g roasting, 20 g dressing, 40 g fish 80 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Heat the oven to 200°C. Halve and deseed the red peppers, halve the aubergines and spring onions and place in a wide dish with the garlic, 20 g oil and some salt. Roast for 40–50 minutes, removing the spring onions earlier if tender.
Cover and cool for 10 minutes. Peel the peppers and aubergines, cut into strips and save the juices. Mash the roasted garlic, mix with 20 g oil and use to dress all the vegetables.
Pat the megrim dry, check for bones and season with the remaining salt and pepper. Coat in semolina, pressing lightly and shaking off the excess.
Divide the remaining 40 g oil between batches in a non-stick frying pan. Cook the fillets over a medium heat for 2–3 minutes per side, depending on thickness, until golden and 63°C in the centre. Serve with the roasted vegetables and chopped parsley.