goodfriday_647x153_02

Mark Sargeant’s fish supper

“This is a luxuriously comforting dish, ideal for a special occasion. That said, it doesn’t take too much preparation, so I’d cook it on a weeknight too. Spelt is an ancient British grain that can be cooked in much the same way as risotto rice but which offers a bit more bite and a lovely nutty flavour. And if you can’t find sea bass, then bream, salmon and cod all make great alternatives.” 

Mark Sargeant is chef-proprietor of Rocksalt and The Smokehouse in Folkestone, Kent.

Mark Sargeant’s fish supper
eggs
all-recipes