• Organic
  • Vegetarian
  • Vegan
  • Dairy free
  • Unpasteurised
  • Biodynamic

By Tori McGaugh - 28 June 2011


Serves 4

500g of filleted Haddock or any other white fish
4 cloves of garlic, crushed
1 generous handful of basil leaves, chopped
70ml rapeseed oil
1 piece preserved lemon, finely chopped
Juice of 1 lemon
Half glass of white wine
500g peas in the pod
Freshly ground salt and black pepper
300g spinach
1/3 tsp of ground cumin


1) Preheat oven to 190c (180c fan) 
2) Rinse fish under cool water and pat dry, cover and set aside
3) Using a mortar and pestle, blend garlic, olive oil, basil and salt and pepper into a pesto.  Once mixed well, add chopped preserved lemon and lemon juice
4) Set the fish into a baking dish, and spread the pesto over the fish, cover with foil and bake for 15 minutes.
5) Once cooked (the fish flakes apart), remove the fish and place on a heated platter, and cover with foil
6) Saute the peas until browned, then add the cooking juices and wine, and reduce.
7) Wilt the greens and mix through the cumin.  Serve the fish on the greens and drizzle with sauce.

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