Warm lemon and herb dressing
Photography Photography by Aaron McLean.
INGREDIENTS
5 tablespoons extra virgin olive oil
3 tablespoons capers
1 cup red cherry tomatoes
2 cloves garlic, crushed
¼ cup shredded basil
pinch sugar
sea salt and freshly ground pepper
zest of one lemon
1/ 3 cup freshly squeezed lemon juice
METHOD
Cook the potatoes in boiling salted water until tender. Drain and place back in the pot. Using a large fork, lightly crush the potatoes and add the rocket and half the olive oil. Season well. Gently combine then cover to keep warm.
Dressing: Halve and squeeze out the seeds from the tomatoes. Combine all the dressing ingredients, except the lemon juice, in a bowl. Place the lemon juice in a small saucepan.
Season the fish with salt and pepper. Heat the oil in a heavy based sauté pan. Add the fish and cook on both sides until golden and just cooked through. Heat the lemon juice, pour it over the caper mixture
and toss together.
To serve: Divide the potatoes between 6 plates. Top each with a fillet of fish and spoon over the dressing. Serves 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.