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Eat the Seasons - July 2013

Fruits & Nuts
Blueberries, Gooseberries, Rhubarb, Blackcurrants, Raspberries, Redcurrants, Whitecurrants
Vegetables & Herbs
Globe Artichokes, Beetroot, Broccoli, French Beans (whole pod), Kohl Rabi, Pak Choi, Rocket
Meat & Game
Rabbit, Wood pigeon
Fish & Shellfish
Black Bream, Crab (spider and brown), Freshwater Crayfish, Lobster, Mackerel, Pollack, Sea Bass

Going out of season

Blackcurrants, Broad Beans, Loganberries

As we caper (and cater!!) through the summer months, seasonal food is in abundance, with a host of vegetables and delicious fish and seafood to choose from, as well as stunning jewel coloured soft fruits. Now is the time for preserving and canning to save all the flavors of summer for the rest of the year.

Sea Bass is in season from April to December and has become increasingly popular over recent years. As its popularity has risen so to have concerns about the sustainability of wild-caught bass and the environmental impact of farmed bass.

Provided you buy line caught Bass you can be assured that the fish has been caught using the sustainable traditional fishing method of hook and line. This method has minimal environmental impact and as all fish are caught live it ensures the fish are in top condition before being stored in ice. Small fish are rarely caught, but if caught they are returned alive immediately. Line fishing also has no unwanted by-catch.

So if top quality sustainably caught fish are what you’re after then line caught is the best option – insist on it from your fish supplier.

Sea Bass with Summer Herbs
This is a simple, yet very elegant way of preparing and serving a summer fish dish.

Serves 4-6

• 1 whole sea bass, about 1.3–1.8kg, scaled and gutted
• 100 ml olive oil
• 3 large limes
• 3 tbsp chopped mixed fresh herbs, such as marjoram, parsley, basil, dill or oregano, plus a few whole sprigs to garnish
• freshly ground salt and black pepper


1. Wash the fish thoroughly under cold running water, especially the body cavity, paying attention to rubbing out any clotted blood along the backbone. Pat dry with kitchen paper. Make slashes diagonally across the fish, about 4-6 in all, on both sides. Place the fish in a roasting pan and brush lightly with some of the oil.

2. Grate the zest of 1 lime and squeeze the juice. Mix with the chopped herbs and press the mixture into the slashes. Don't worry if it looks rather messy.

3. Preheat the oven to 200°C/gas 6. Cut the other 2 limes in half and nestle alongside the fish. Season everything well and drizzle over the remaining oil.

4. Roast the fish in the oven, uncovered, for about 25-30 minutes until the flesh feels just firm when pressed. If you want to double-check that it is cooked, part some of the flesh down the backbone to see if it flakes.

5. Squeeze the juice from the roasted limes over the fish and serve on a platter with the pan juices trickled over, garnished with sprigs of herbs.