Seville orange syrup glazed dabs

Seville orange syrup glazed dabs

I like to try local fish and one that I had not tried until a few months ago is Dabs. It is a small flat fish, like the Dover sole and it tastes very similar. The fish is firm and it has an almost sweet flavor.

The dabs were recommended to me by the fishmonger at Jenkins & Son when I asked about seasonal produce. It might not be the best looking fish but it makes up for it in flavor!




I filleted and skinned the dabs, they cook beautifully on the bone but I wanted to practice filleting fish and thought this would be a good time to give it a go.


I did a pepperonata to go with the fish, you can find the recipe here.

I wanted to waste as little as possible and made a sauce from the bones and the fish heads. I covered them with the white wine and added fennel, onion and garlic and boiled it down until about one third remained. I tasted with salt and added cubed, cold butter before serving to thicken the sauce.


It is Seville orange time. They are bitter oranges with an uneven skin and lots of pips. They make a delicious marmalade and I decided to make a syrup.


Seville Orange


Heatonomy Seville orange syrup



Seville orange syrup glazed Dabs with fennel, pepperonata and sumac potatoes

preparation time 15 minutes including filleting the dabs

cooking time 20-25 minutes, including potatoes

serves 2


  • 5 dabs, filleted and skinned
  • 4 tbsp Seville Orange syrup or dilute pomegranate molasses with some water and lime juice
  • salt & pepper
  • 1 bulb of fennel, sliced thinly
  • 1 tbsp rice wine vinegar
  • 3 medium sized potatoes
  • sumac
  • fish stock sauce
  • rapeseed or vegetable oil and butter for pan frying

Wash and cut the potatoes in to cubes. Heat oil and butter in a frying pan and add the potatoes when hot. Add salt, pepper and sumac and pan fry until they are cooked through.

Shred the fennel and add about 1 heaped tsp of sea salt. Let it stand for 10-15 minutes or until just wilted. When done rinse well and drain.

Mix the fennel with the rice wine vinegar and set aside until it is time to serve up.

When the potatoes are cooked through set them aside and keep warm. Add a little more oil to the pan, salt and pepper the fish fillets and sear them in the hot pan. The dab fillets are so thin they only need a minute or so.

Glaze the cooked dab fillets with the Seville orange syrup and plate up with the potatoes, the fennel, pepperonata and the sauce made from the fish stock.


Seville orange syrup glazed dabs

Dabs are a treat and the recipe would work with any white fish. The slightly bitter citrus notes works really well with fish and I can’t wait to cook it again.

I am finally joining the lovely Angie’s great foodie party, Fiesta Friday this week! She has two super talented co hosts, Mollie, The Frugal Hausfrau, and Dianne, Of Goats and Greens. Come and mingle and check out Mollies and Diannes blogs and be ready to get hungry.








19 Responses to “Seville orange syrup glazed dabs”
  1. mistimaan says:

    So tasty

  2. I do love Dover sole so maybe I should try this fish. โ˜บ

    • petra08 says:

      I think you would like it, it is firm like the Dover sole and you can cook it the same way, it is just a little smaller ๐Ÿ™‚

  3. Dover sole will look out for it.

  4. I’m not a huge fish fan but that sauce! Oh my! I could see that on chicken, too! And sumac potatoes – that sounds out of this world, not to mention I love ideas to use the sumac in my spice cupboard! Thanks for sharing with us at Fiesta Friday!


    • petra08 says:

      hi Mollie, sorry I just spotted your lovely comment! My apologies for a late reply! It works a treat with chicken, and pork! Sumac is a wonder spice ๐Ÿ™‚ I hope you are having a good week ๐Ÿ™‚

      • I’ve gone most of my life w/o Sumac until I needed it for a recipe…it was so funny, I went with a friend on an outing and we were near a kind of specialty “gourmet” grocery and I said I need some sumac, should we run in real quick? And we did and I turned down the spice aisle and I turned to face the spices and it was right in front of me – so a hard (at least here) to find ingredients was right there, eye level and there was no searching and trying to find it – when does that happen, lol!

        • petra08 says:

          ha ha it was meant to be! ๐Ÿ™‚ I “discovered” sumac not too long ago and now I can’t stop using it!

  5. Conor Bofin says:

    Beautiful presentation.

  6. Laura says:

    Lovely Petra and your willingness to experiment is an inspiration to us all!

    • petra08 says:

      hi Laura
      Sorry I missed your lovely comment. Am glad I can inspire and what an amazing compliment ๐Ÿ™‚ Some experiments are better than others but this was a keeper! x

  7. I’m not familiar with this fish, but if it’s similar to Dover sole… adaptations are indeed possible. The orange sounds great with it. Thanks for bringing this with you to Fiesta Friday!

    • petra08 says:

      hi Dianne
      Dover sole or any white fish would work well. Thank you for co hosting Fiesta Friday and I hope your week is good ๐Ÿ™‚

  8. Looks delicious ๐Ÿ˜‹

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