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Recipes - June

Every calendar month for the next twelve months we will publish a historical recipe that fits the season. We'll publish the original as well as the appetising reimagined version our creative chefs. This recipe was reimagined by our food industry partner @NiallSabongi and his Masterchef Muireann Mc Colgan. Niall’s skills and long-standing experience as a creative chef and visionary put him in a perfect position to create innovative and appetising dishes from historical recipes and forgotten cuisines.

Twelve recipes will be the flagship of the Food Smart Dublin project and will be published as a booklet at the end of the project. This booklet will include narratives of the organism's ecology and its importance to Irish people through time as well as its economic value, health benefits to us and where it can be found.

We identified sustainable seafood dishes for you that are easy enough to cook and can be locally sourced in order to be repeated at home with ordinary kitchen tools and basic cooking skills.

We created a google map of fishmongers and seafood shops in and around Dublin where you can get your seafood for your recipe. This list is by no means exhaustive and if you can't find your local or favourite seafood shop here or you're a fishmonger who would like to be added, please get in touch and we will update our map.
Enjoy your seafood experience!

JUNE recipe: Pan roasted megrim sole with lemon butter!

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Click for megrim sustainability info

Click on the megrim to find out about its ecology and history.

Click here to watch a short video on how to prepare a megrim for the pan!

Note: This is an instruction to show how to prepare a megrim for the pan. Megrim skin is very fine and doesn't need to be removed. Their microscales are usually removed by your fishmonger.

Pan Roasted Megrim Sole with Lemon Butter

prep: 15mins; cook: 10mins; difficulty level: easy


  • 1 megrim sole, gutted, head and fins removed
  • 50 g flour for dusting
  • 20 g butter
  • juice of 1 lemon
  • 2 tablespoons of chopped fresh parsley


  • Heat a large frying pan
  • Dry your fish with a tea towel or kitchen paper
  • Dust the fish in flour and shake off the excess
  • Add some of the butter to the pan
  • When butter is foaming, season the fish with some salt and begin to fry
  • When fish is golden, about 3 minutes, flip and cook on the other side
  • In a separate pan, heat the butter and lemon juice until thick and emulsified
  • Finish with the chopped fresh Parsley

To Serve

  • Place the fish on a serving dish and top with the lemon butter. Enjoy!

We continuously carry out archival work to identify historical, local seafood recipes of the Dublin coast communities. We do this by searching through the archive of the National Library of Ireland on Kildare street in Dublin, and by visiting the National Folklore Collections at University College Dublin (UCD). To optimise our outcome we listen to sound archives from the Urban Folklore Project carried out by UCD in 1979-1980 and keep our ears and eyes open for any seafood recipes that may have been commonly used in Dublin up to the 1950s. If you have a seafood recipe from your Nana or parents or greatgreat grandparents, please get in touch with us. We would love to hear from you!

At the end of our project, we will publish these recipes in the form of a Food Smart Dublin booklet including the stories surrounding each seafood, the nutritional values as well as the organism's natural habitat and lifecycle.

Recent Recipes

Below you will find all the recipes we cooked. You can cook them anytime until they are out of season. Information on the seasons can be found in the sustainability section of each recipe or in our seasonality summary chart. Enjoy your sustainable seafood!

January - Pan-fried Hake

February - Niall's Fish Curry

March - Baked Scallops

April - Potted Crab

May - Cod Head Terrine.

June - Pan roasted megrim sole.

July - Samphire Chowder.

August - Mackerel with Rhubard and Gooseberry Relish

September - Oyster soup in bread cups

October - Pickled Cockles & Mussels

November - Prawn stew starter

December - Smoked Mackerel & Potato Salad