Chireta

Small plaice or sole from the Valencian coast, usually grilled or fried whole. Its name also refers to the fish itself in the language of fishermen along the Spanish Mediterranean.

20 min
4 servings
Medium
Budget-friendly
🇪🇸 Spain

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Spices & seasoning

Black pepper
1 pinch Sweet paprika

On the side

Boiled potatoes

Nutrition facts

103 kcal per serving

Protein: 0.4 g
Carbohydrates: 1.1 g
of which sugars: 0.3 g
Fat: 10.2 g
of which saturated fat: 1.5 g
Fiber: 0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Clean the fish, rinse them and dry them thoroughly with paper towels.
Make light cuts on the sides, then season the insides with salt and pepper.
Preheat a large pan or grill over high heat with a drizzle of oil.
Cook the fish for 4 to 5 minutes on each side, until the flesh easily comes away.
Meanwhile, chop the garlic and parsley and mix them with the remaining olive oil.
Plate the fish, spoon over the garlic and parsley sauce and serve with lemon wedges.