De-bone the lampuki, sprinkle the fillets with thyme seasoning and olive oil and grill in the oven. Use the bones, onion and garlic to make a fresh stock, strain the stock and boil the potatoes in. mash the potatoes with the chopped basil, cream and adjust with the seasoning. In a bowl mix well the dill, zest and olive oil, season and allow to infuse. Toss the spinach on high heat in garlic oil and serve on the mash, with the lampuki on top and drizzled with the dressing.
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