Oil be home for Christmas

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December 29, 2014 by Smock Alley

It truly is the most wonderful time of the year, with the most delicious seasonal treats on offer. Yet it can turn into a over abundance of heavy flavours that leave your taste buds overwhelmed and longing for the austerity of January. This is a very simple recipe that will give a welcome lift from traditional Christmas flavours. It’s also great for those among us who, vowing to detox in January, still want good strong flavours and virtuous eating.

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Serves 2 to 3 people

30 mls of good quality extra virgin olive oil

A handful of capers

8-10 cherry tomatoes sliced in half

1 whole shallot, finely sliced

4 sprigs of dill, finely sliced

Pop the oil in a pot, add the shallot, tomatoes and dill. Warm through. Do not heat the oil too much as the shallots etc will begin to sizzle and cook. You’re looking for essentially a warm dressing as opposed to sizzling oil.

Leave to cool slightly, but best spooned over fish while still warm. I’ve used sea bass which works very well, either fried, grilled or steamed.

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A squeeze of lemon juice works well on the fish, and also works on grilled chicken. Ensure each person gets plenty of the tomatoes, capers and shallot and a drizzle of the warmed oil. Some freshly chopped dill will lift it even further.

Be careful as to the amount of oil drizzled. Too much oil will leave it feeling greasy. Any leftover oil can be used for a dressing, perhaps with some cider vinegar, sugar and Dijon mustard. Delish!

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