Cornish Sardines and Gremolata


Sourcing fish in February fish can be tricky and patchy. When the day boars  we buy from get through the storms and high seas, we get beautiful south coast fish out of Newlyn and Penzance. So when we do get it to the kitchen simple is the word.

Gremolata is that simple combination of raw garlic, parsley and lemon zest that bring out the mineral flavour of the fish. We grill the fish so its flesh is crispy and has a slight bitter flavour.

(photograph by Gareth Sambidge Photography)


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