Fried megrim sole with fennel and mixed herb aioli
Megrim sole is a very easy fish to cook midweek as it’s quick to cook and is delicious served with some pan-roasted vegetables. This recipe makes the most of our mixed herb oil recipe by using it to make a herby aioli. Use any leftover mayonnaise in sandwiches or in salad dressings.
Ingredients
Metric
Imperial
- 2 whole megrim soles, head, skirt and tail removed
- neutral oil, for cooking
- 1 fennel bulb, sliced lengthways
- 50g of butter, for cooking
- lemon wedges, to serve
Mixed herb aioli
- 2 egg yolks
- 1 garlic clove, grated to a paste
- 1/2 tsp Dijon mustard
- 100ml of mixed herb oil
- 1 teaspoon of lemon juice
Method
To make the mayonnaise, place the egg yolks, garlic and mustard into the bowl of an electric mixer. Slowly begin adding the oil drip by drip, building to a thin stream as the mixture thickens. Season with lemon juice and salt and whisk to combine
- 2 egg yolks
- 1 garlic clove, grated to a paste
- 1/2 tsp Dijon mustard
- 100ml of mixed herb oil
- 1 teaspoon of lemon juice
Heat a splash of oil in a dry frying pan and add the fennel slices, cooking them until soft and caramelised on both sides, 5–10 minutes. Remove from the pan and set aside
- neutral oil, for cooking
- 1 fennel bulb, sliced lengthways
Add another splash of oil and cook the sole for 3 minutes each side. Once golden, add a chunk of butter to the pan and use it to baste the fish
- 2 whole megrim soles, head, skirt and tail removed
- 50g of butter, for cooking
Serve the fish with the fennel slices, lemon wedges and aioli on the side
- lemon wedges, to serve
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