2015 Create & Cook finalists recipe - Charlotte’s Littlehampton Bream with Spring Herb Dressing - Serves 2

Ingredients

SPRING HERB DRESSING

1 garlic clove, crushed

Handful finely chopped herbs -parsley, chives, basil and dill

Juice ½ lemon

2 tbsp Sussex Gold rapeseed oil

VEGETABLES

8 small new potatoes,

Small bunch of asparagus

BREAM

4 fillets Littlehampton bream (sea bream or black bream)

Flour

Salt and Pepper

3 tbsp Sussex Gold Rapeseed oil

Full Method

SPRING HERB DRESSING

In a jug mix together the garlic, herbs, lemon juice and oil. Cover and leave to stand.

VEGETABLES

1. Wash and scrub potatoes, put them in a saucepan with a pinch of salt and cook for 12 - 15 minutes.

2. Prepare the asparagus by cutting an inch off the end and peeling the cut end to take off the skin.

3. Cook the asparagus in boiling water for a few minutes until tender.

BREAM

1. Wash and dry the fish fillets. Sprinkle with flour seasoned with salt and pepper.

2. Heat the rapeseed oil in a frying pan and cook the fish skin side down etc.

3. To serve, arrange the asparagus on the plate lay over the fish and pour over the herb dressing. Add the potatoes on the side.

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