Served with the Seabass


Juice of half a lemon

1 shallot, finely chopped

5 slow roasted garlic cloves

120mls white wine vinegar

1tsp Maldon salt, plus more

50g chopped coriander

100g chopped flat-leaf parsley

50g picked oregano leaves

180mls extra-virgin olive oil


Blend all ingredients in a blender or nutribullet. Or for a rougher texture chop and mix by hand. Once blended, check seasoning and adjust with more salt or lemon to taste.