Dabs With Orange And Cream Sauce

Dabs with orange and cream sauce

Serves 2


  • two dabs, or because they are often quite small, perhaps 4 dabs (small = under 300g per dab)
  • butter
  • double cream
  • one orange
  • salt & pepper


  1. Peel the orange with a knife, making sure you take off all the pith including the inner skin of the segment. Then cut out each segment with a knife, so you have skinned segments.
  2. Smear your grill with a little butter, to prevent sticking. Put a couple of slashes across each side of the fish then dab generously with butter. Grill under a medium heat for no more than 8 minutes, turning after 5 minutes
  3. While the fish is grilling, put the cream and orange in a pan and bring to a gentle boil. Add a little salt and pepper.
  4. Pour over the fish and serve.