Baked white fish with samphire and lemon
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Baked white fish with samphire and lemon
A deliciously moist white fish recipe with the samphire sea vegetables complementing the delicate flavours. You can just imagine yourself near the seaside!
Ingredients
- 800g chunky white fish fillets (cod, haddock loin or pollock work well)
- Fresh ground pepper
- Zest of 1 lemon
- 100g samphire, well rinsed *
- 4 tablespoons olive oil
- 2 tablespoons fresh herbs, finely chopped (parsley, dill, or chive work well)
- 1 fresh red chilli, finely sliced (optional)
Method
- Preheat oven to 200˚C.
- Take 4 large pieces of foil (about 30 x 30cm) and lay them on a worktop
- Place a piece of fish in the middle of each piece of foil, season with fresh ground pepper and grate the lemon zest over.
- Divide the samphire between the fish fillets, lay on top of the fish and drizzle each piece with olive oil
- Sprinkle with the herbs and chilli (if using).
- Fold the foil up to seal each of the parcels. Place on a baking tray and into the oven to cook for 12-15 minutes until just cooked through (the fish is white, not translucent).
- Serve immediately.
Inspiration
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As an alternative for samphire, you can us arame, parsley, thin asparagus or experiment with a stronger flavour like tarragon if you prefer.
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Serve with steamed greens, a fresh salad and/or pesto
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You can use baking parchment instead of foil and then serve the fish in the parcels for people to unwrap themselves
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Leftovers fried up lightly with some spinach, spices and spring onions sort out supper the next day!
*Samphire is a seasonal sea vegetable that has succulent texture and salty flavour.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free |
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