A bream of light in a sea of darkness, this recipe from Phil Dixon from The Dower House is a winner. Read on for his thoughts on Bath, Angelina Jolie and bad breakfast chefs.
1. First make the parsley root purée. Chop the parsley root and put into a freezer bag. Cook in boiling water until soft, about 15 minutes. Remove and mash with the butter. Keep warm.
2. Rinse the spinach and cook it in a saucepan in the water clinging to the leaves until soft, about 5 minutes. Combine the parsley and spinach and add to a blender with the mashed parsley. Process until smooth, then add the crème fraîche and blend again. Keep warm.
3. Heat half the oil in a large frying pan and fry the fillets, two at a time, skin side down for two minutes. Turn them over and fry for another 4 minutes or until golden. Drain on kitchen towels and keep warm.
4. Heat the butter in a saucepan and add the peas. Cook on low heat until the peas soften, about 5 minutes. Add the chervil. Combine the rest of the oil with lemon and lime juice, beating well, and season with a pinch of sea salt.
5. To serve, arrange the fillets on serving plates, two per plate. Pour the lemon and lime dressing over the fish and serve with the buttered peas and parsley root purée.
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Recipe © courtesy of Phil Dixon, chef at The Dower House
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