Cooking time: 20 minutes
6 Fillets of Seabass, skin on
3 Large Leeks
Dried or Fresh Oregano
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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