healthy eating recipes

Baked sea bass fillets with lemon and avocado oil and crispy capers. Salty, crispy capers are the perfect foil for zesty, lemony sea bass. Easy recipe ideas from House & Garden.

Baked sea bass fillets with lemon and avocado oil and crispy capers

organic, unwaxed lemons

avocado oil

capers

rapeseed oil

sea-bass fillets,

dill

potatoes and petits pois

To drink: Like squid, sea-bass can be overwhelmed by fruity wines, but, for the lemon and capers, you need a white with good acidity and structure, such as Chablis, dry Rieslings from Alsace, Austria or Australia, or this fine Limoux Chardonnay: Abbotts & Delaunay Zephyr 2011, £16.99, Averys. Wine details correct at original magazine publication date.

House and Garden

For the lemon oil, wash and dry the lemons. Using a vegetable peeler, peel off the rind, making sure not to peel into the bitter white pith. Place the peel in a small saucepan and pour over the avocado oil. Place over a low heat and bring to a gentle simmer. Cook for 5 minutes, then take off the heat and leave to cool. Transfer to a jar, seal and refrigerate for 48 hours. Strain through a sieve before using.

For the deep-fried capers, drain the capers and dry thoroughly with kitchen paper. Pour the oil into a medium-sized saucepan and heat to 180˚C. Add the capers and fry for 4-5 minutes until crispy. Lift out with a slotted spoon and drain on absorbent kitchen paper. You can fry the capers up to 4 hours in advance and warm through in the oven for the last 3-4 minutes of the fish cooking time.

Heat the oven to 200˚C/fan oven 180˚C/mark 6. Brush the skins of the sea-bass fillets with a tablespoon of lemon oil and place skin-side down on a large baking tray lined with non-stick baking paper. Season with salt and freshly ground black pepper and bake for 12-15 minutes. Remove and place the fish on dinner plates. Drizzle a tablespoon of lemon oil over each fillet and scatter over the capers and dill.

Discover our roasted carrots recipe by Diana Henry on HOUSE by House & Garden. Labneh – drained yogurt ‘cheese’ – is very easy to make.

Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing

greek yogurt

garlic,

slim carrots (ina bunch)

olive oil

cumin

coriander

chilli flakes

avocadoes

watercress, coarse stalks removed

walnut pieces, toasted

coriander leaves seeds

pomegranate molasses

garlic, crushed

dijon mustard

honey

lemon

Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Heat the oven to 200°C/fan oven 180°C/mark 6. Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

For the dressing, whisk everything together and season with salt and pepper
5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.

Although the 30-year-old secret of how we make our Clarke’s granola will remain with us, this recipe includes many of the ingredients that we use at our bakery. Quick and easy to prepare, it is light, crunchy and nourishing all at the same time.

Granola recipe by chef Sally Clarke

honey,

cinnamon

whole rolled oats

flaked barley, rye

almonds, skin on or off, roughly chopped

hazelnuts, roughly chopped

mixed pumpkin and sunflower seeds

dried apricots, sliced

raisins

chopped dates

Heat the oven to 150°C/fan oven 130°C/mark 2. Line a baking sheet with greaseproof or silicone paper.

Warm the honey or syrup, oil and cinnamon together with a pinch of salt over a low heat in a small pan until liquid. Mix the oats, barley, nuts and seeds together in a bowl. Pour in the warm liquid and stir until all is well coated.

Spread the mixture evenly over the baking sheet and bake for
20 minutes. Remove from the oven and stir gently, so that the parts around the edges are moved into the middle and vice versa. This will ensure that the granola bakes evenly

Continue to bake for a further 10-15 minutes, remove from
the oven and allow to cool, while stirring occasionally to break up any large clumps.

Remove to a bowl, add the dried fruits and stir well together. Stored in an airtight container, this will last up to 3 weeks, but is best eaten as fresh as possible.

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