Spiny Dogfish with Lemon Cream: Light and Simple.
Today we prepare the spiny dogfish with my fantastic lemon cream, cooked directly in the pan. It is a light and really simple dish to make.
This fish is very quick to cook and incredibly tasty.
In this recipe, I wanted to enrich the spiny dogfish with a light breading made with rice flour and lots of lemon juice. Thanks to these two ingredients, at the end of cooking, a delicious cream will form that will make you lick your lips!
Here’s an interesting fact for you: the spiny dogfish is a small shark found all over the world, known in different Italian regions also by the names of palombo spinoso, cagnolo, scazzone, centrone, asia, caddutu, arguillato, and many others.
Now, let’s roll up our sleeves and start preparing this delicious spiny dogfish with lemon cream!
Happy cooking from Giusi!
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- Difficulty: Very easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Spiny Dogfish with Lemon Cream
I used fresh spiny dogfish, had the skin removed, and cut into pieces by my fishmonger.
- 8 Spiny dogfish pieces
- 1 lemon
- to taste parsley
- to taste salt
- Rice flour (or your preferred flour)
Steps for the Spiny Dogfish with Lemon Cream
Wash the spiny dogfish pieces under running water. Pat them dry gently with paper towels, then coat them in rice flour so they are well floured on all sides.
The First Searing: In a pan, heat a bit of extra virgin olive oil. Once the oil is hot, lay the fish pieces and cook them for about one minute per side over high heat.
Create the Cream: Now add the lemon juice and half a small glass of water. Salt, cover with a lid, and lower the heat.
Let it cook for about 15 minutes over low heat, remembering to turn the pieces halfway through cooking. The cooking base will thicken and form that delicious cream.
The fish is tender, and the sauce that formed in the pan is truly magical.
It’s the perfect dish for a light yet flavorful dinner.
Serve it hot and enjoy the freshness of the lemon!
If you try this recipe, let me know in the comments.
See you soon.
