Foil-wrapped light fish dish with samphire and lemon | Unimed Living
A combination of samphire sea vegetables and lemon zest complement the delicate flavour of baked white fish, giving a light and fresh taste.
Ingredients
- 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)
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