SMOKED FISH + GREENS

MAKES: 2

WHAT'S IN IT? 

2 x fillet firm fleshed, oily fish

2 sprigs rosemary

2 sprigs thyme

Pine needles

2 cup baby spinach

1 lemon, juice

1 tbs honey

Olive oil, to dress

Salt and Pepper

PUTTING IT ALL TOGETHER: 

1.  Place herbs and pine needles in the bottom of a cast iron pot. Place the two fish fillets skin side down on top of the herbs. Place the pot over hight heat, until the leaves start to smoke. Put the lid on and leave to smoke for approximately 5 minutes or until fish flesh starts to turn white.

2. Remove from the heat and leave to smoke for a couple more minutes until the flesh is plump and no longer translucent.

3. While fish is finishing smoking, toss salad leaves with lemon, honey and oil. Season with salt and pepper. 

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