Baby fish with spinach salsa verde
Sophia Lindop is a whizzkid in the kitchen – always with interesting, innovative and different food ideas. Her book, Season’s Bounty, published late last year won a Gourmand World Cookbook Award for the Southern African Region last month. Roll on June when the International Award winners are announced in China.
150 g baby spinach
2 spring onions, finely chopped
¾ cup extra virgin olive oil
2 tbsp chives, finely chopped
1 tbsp red wine vinegar
1 tsp lemon zest, finely grated
Salt and freshly milled black pepper
For the fish
4 small, whole fish
Juice of 1 lemon
Salt to season
Chop the leaves finely, stems and all, and combine with the leek, oil, chives, vinegar and lemon zest in a medium-sized bowl. Season with salt and pepper and toss to combine. Set aside.
Heat the olive oil in a fish pan. Wash the fish and pat them dry. When the oil is hot, place them in the pan and cook until just done (the flesh flakes easily.) Squeeze the lemon juice over and season with salt.
To serve, place the salsa verde in the bottom of a plate and top that with a fish for each. Serve hot with a crusty loaf.
Michael’s wine recommendation – CLICK HERE