Yum, yum, in my tum, as we used to say when little! As always, this recipe depends for success on really fresh fish, and Hayman's in Oxford's Covered Market came up trumps again, with beautiful gilt head bream. They are roasted whole with oregano and a little olive oil, and served with potatoes roast/simmered in stock with anchovy and lemon. The fish emerged after 20 minutes with lovely crisp skin and succulent flesh. Served with new season's green beans from Medley Manor Farm PYO in Binsey (the potatoes were from there too), this was just a perfect Friday night supper with a bottle of chilled white. Thanks Nigel.
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