Griddled Meagre with Olives
Griddled meagre steaks served with a vinaigrette of tomato, olives, capers and basil.
The meagre is briefly marinated with lemon and cooked on a hot griddle. The Mediterranean vinaigrette, with green olives stuffed with pimento, is prepared separately and added when serving.
Method
- 01
Prepare the meagre
Clean and scale the meagre if necessary, then cut it into steaks about 3 cm thick. Put them in a dish with the lemon juice and some of the salt. Leave to marinate for at least 15 minutes.
15 min - 02
Make the vinaigrette
Chop the Roma tomatoes, green olives stuffed with pimento and capers. Mix them with the basil, thyme, wine vinegar, extra-virgin olive oil and the remaining salt and black pepper.
- 03
Cook the meagre
Heat a griddle or frying pan thoroughly and coat it with a little of the reserved oil. Cook the meagre steaks for about 4 minutes on each side, adjusting the time to their thickness. Avoid moving them continuously.
8 min - 04
Serve
Spoon the vinaigrette over the meagre steaks and serve immediately.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.