Samphire and tomatoes are, I suppose, where the British summer meets its Mediterranean counterpart. These two ingredients combine really nicely, especially when dressed with plenty of herbs, lemon juice and olive oil. Both have a pleasing juicy, succulence going on. Samphire and tomatoes pair well with any fish. Grilled oily sardines or mackerel would be great, but here I’ve chosen a pristine piece of firm hake, which flakes nicely into the salad. The fish is roasted on the bone over a bed of herbs with a little wine. Cooking it this way ensures the moist flesh can be eased off the bone. This is especially delicious with a generous blob of homemade mayonnaise or aïoli served alongside. Some boiled and dressed lentils would also be a welcome addition to this dish, if used sparingly.
Extract credit to: Sardine: Simple seasonal Provençal cooking by Alex Jackson, published by Pavilion Books. Image credit to Matt Russell.