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20 mins

The Herb and Flower Cookbook
Cooking time: 15-20 minutes

Posted by Quadrille Published See Quadrille's 56 projects » © 2021 Pip McCormac / Quadrille · Reproduced with permission. · THE HERB & FLOWER COOKBOOK by PIP MCCORMAC published by Quadrille (£16.99) Photos ©YUKI SUGIURA
  • Step 1

    Lilac doesn’t taste quite as floral as it smells – it’s not like rose and violet, which taste exactly the same as their fragrance. It’s ever so slightly bitter, with a saltiness that works well with the fish. This easy topping should cling nicely to the fish, but any that falls off onto the tray makes for a nice bit of extra crunch.

  • Step 2

    Preheat the oven to 180°C/gas mark 4. Line a baking tray with foil and grease with a little oil. Place the sea bass fillets on the tray, skin side down. mix together the oil and the honey and use half of the mixture to glaze the fish. Set the other half aside for later.

  • Step 3

    In a blender, blitz together the rest of the ingredients with the remaining oil and honey mixture. Spread this chunky paste over the fish and bake in the oven for 15–20 minutes or until the paste looks golden, crunchy and a little, for want of a better word, crusty. Serve the fish with a little extra lilac over the top, a green salad and some new potatoes.

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