Had­dock with herbs and lemon

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Serves 2

280g fresh bone­less had­dock fil­lets 2 gar­lic cloves, peeled: 1 sliced, 1 crushed 2 tbsp dill, chopped 2 tbsp mint, chopped zest and juice of 1 lemon, plus wedges to serve 5 tbsp ex­tra vir­gin olive oil 2½ tbsp cider vine­gar sea salt and black pep­per steamed as­para­gus, to serve Pre­heat the grill to medium and line a grill tray with tin­foil. Scat­ter the sliced gar­lic clove onto the tray. Place the fish, skin down, on top of the gar­lic. In a bowl, mix to­gether the herbs, zest and juice of the lemon, and the oil, then sea­son with salt and pep­per. Coat the fish with half the mix­ture, then whisk the vine­gar into the re­main­ing liq­uid with a fork. Whisk in the crushed gar­lic and set aside. Grill the fish for 8-10 mins un­til the flesh is milky white and firm. Trans­fer each piece of fish to a serv­ing plate and ac­com­pany with the steamed as­para­gus. Pour the re­main­ing dress­ing mix­ture over the fish and serve with lemon wedges.

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