After an incredibly interesting day of foraging for botanicals with the lovely people at The Glasgow Gin Club and The Botanist gin last month, I was left feeling inspired to think about some different ways to use gin.
So I came up with this recipe to incorporate The Botanist into a fish dish. The delicate sea bass takes on the flavour really well and the fish comes out really tender. This recipe is very easy to make, perfect for a week night meal.
2 sea bass fillets
4 thin slices of lemon
2 sprigs of fresh rosemary
10 cherry tomatoes
12 juniper berries (fresh if you can get them, I could only find dried)
25ml of The Botanist gin
25ml of good quality tonic water
10g melted butter
- Preheat the oven to 180 °C.
- Cut two large rectangles of greaseproof paper and brush all over with the melted butter using a pastry brush.
- Place a piece of fish in the middle of each sheet and scatter over the lemon, rosemary, tomatoes and juniper berries.
- Sprinkle the gin and tonic mixture over the top.
- Fold the greaseproof paper over and then twist the ends like a sweetie wrapper. Fold the ends underneath the parcel.
- Cook in the oven for 22 minutes.
- Place each parcel on a plate, to be opened at the table. I served with some herby potatoes and of course, a nice gin and tonic!