Megrim sole with smoked bacon, fennel and cockles recipe
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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