Jurys Inn have missed seeing their guests and wanted to share with you recipes for some of the most popular dishes from their Kitchen restaurants. They have also put together a Regional Recipe eCookBook that’s free to download and may give you a few new dishes to try!
Cook your favourite Foodie Friday recipe and remember to share photos or videos of your creations on social media, using the hashtag #visitwatford.
Ingredients – per serve
- 20g pitted black olives
- 20ml olive oil, 140-170g scaled and boned stonebass
- 20g cherry on vine tomatoes
- 60g lemon
- 1 spring onion
- 5g basil
- 100g tomatoes
- 5g parsley
- 100g potatoes
- 5g chives
- 10g curly kale
- 10g capers
- salt & pepper
Method
- Cook the new potatoes in salted boiling water for approx 20 mins
- Once cooked, drain then crush the potatoes and add the chopped olives, parsley and salt & pepper
- To make the salsa verde – dice the tomato, chop the spring onion and combine with the capers, lemon juice, and oil
- Pan-fry the stone bass on medium heat until cooked, ensuring skin is crispy
- Blanch greens in salted boiling water. Drain and season with salt and pepper
- Plate the fish and spoon the salsa verde on top. Serve with the potatoes and greens
Download their Recipes e-Book to find more delicious recipes from Jurys Inn – Click HERE