Honey and lilac topped sea bass steaks

Honey and lilac topped sea bass steaks

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
15 mins

Lilac doesn’t taste quite as floral as it smells – it’s not like rose and violet, which taste exactly the same as their fragrance. It’s ever so slightly bitter, with a saltiness that works well with the fish. This easy topping should cling nicely to the fish, but any that falls off onto the tray makes for a nice bit of extra crunch.

Ingredients

Quantity Ingredient
4 tablespoons olive oil, plus extra for greasing
2 sea bass fillets
4 teaspoons runny honey
50g pine nuts
salt
2 garlic cloves, peeled
1 tablespoon lilac flowers, chopped, plus extra for serving

Method

  1. Preheat the oven to 180°C. Line a baking tray with foil and grease with a little oil. Place the sea bass fillets on the tray, skin side down. Mix together the oil and the honey and use half of the mixture to glaze the fish. Set the other half aside for later.
  2. In a blender, blitz together the rest of the ingredients with the remaining oil and honey mixture. Spread this chunky paste over the fish and bake in the oven for 15–20 minutes or until the paste looks golden, crunchy and a little, for want of a better word, crusty. Serve the fish with a little extra lilac over the top, a green salad and some new potatoes.

Substitute the lilac with...

  • Rosemary, nasturtium or thyme.
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