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!
- 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)
- 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.
As an alternative for samphire, you can us arame, parsley, thin asparagus or experiment with a stronger flavour like tarragon if you prefer.
Serve with steamed greens, a fresh salad and/or pesto
You can use baking parchment instead of foil and then serve the fish in the parcels for people to unwrap themselves
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.