Lemon and Caper Vinaigrette

So I have started cooking again.  I vanished from the world and am now back with a vengeance (and a silly new blog profile picture – watch this space).

I made this dressing last week to accompany some simply roasted whole Sea Bream – see Sea Bream post for method.  Its incredibly easy and really yummy.  Serve it with any kind of plain fish or chicken (or somesuch) and everyone will be really happy.  The dressing is kind of like a salsa verde, but without the same degree of pungence, and also much easier to make.  It reminds me of summer holidays, and those trips to seaside places where you get incredible fish with nothing but a little punchy dressing.

Zest and juice of 1 large lemon

Large handful of parsley, finely chopped

1 clove garlic, crushed and finely chopped

Big handful of capers, rinsed and roughly chopped, with some of the little ones left whole

½ teaspoon honey

1 teaspoon mustard, wholegrain or Dijon

Lots of extra virgin olive oil

Salt and pepper

Mix everything together.  You may also want to add a splash or 2 of water.  Make this a few hours before you want to serve it for the flavours to mingle and settle – don’t refrigerate it if you can help it though.

Here are some photos of sea bream with the vinaigrette – I didn’t manage to take any photos the last time I cooked bream – as you can see, one of the fishies lost a bit of skin when I was turning it in the oven, and so I gave it a little ‘coat’ made out of foil – ahhhh.