Megrim sole with smoked bacon, fennel and cockles recipe | delicious. magazine

Megrim sole with smoked bacon, fennel and cockles recipe | delicious. magazine

www.deliciousmagazine.co.uk

Capers, smoked bacon and fennel enhance the subtle seafood flavours in this quick fish supper recipe from Harry's Shack in Northern Ireland.

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Ingredients

  • 250g cockles
  • 50ml cold-pressed rapeseed oil
  • 1 fennel bulb, cut into 1cm cubes
  • 1 medium megrim sole, head, tail and skirt removed
  • 20g unsalted butter
  • Juice ½ lemon 100g British free-range smoked bacon lardons
  • 10g capers, rinsed and drained
  • Small bunch fresh flatleaf parsley, roughly chopped

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