Prep time:
Cooking time: 20 minutes
Total time:
Serves: 6
6 Fillets of Seabass, skin on
3 Large Leeks
5 Beetroot
Olive Oil
Lemon Juice
200g Butter
Dried or Fresh Oregano
Vegetable Stock
Lucinda sourced the fish that she used in her recipes locally from Botterells Fresh Fish in Rye. Find their stand at many farmers’ markets across the south east including Battle, Crowborough, Brede, Wye, Cranbrook, Meopham, Penshurst, Rolvenden and Tunbridge Wells. Botterells can be contacted on 01797 222875.
- words: Lucinda Hamilton
- pictures: David Merewether
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