
In many parts of many worlds “King’s Favourite” is also known as “Main Course”, suggesting it is more important, more delicious, more complicated, more spectacular, more satisfying or more expensive than the dishes served before or after. In my house the “King’s Favourite” is any plate of food that is good enough to stand on its own, be part of a banquet, be eaten alone, be served to any guest, be shared, be discussed, be photographed or be longed for. The number of ingredients, the time it takes to prepare, the level of expertise needed or the correct name is of little importance, only these things matter: the beauty, the fragrance, the goodness, the great taste and the even greater memories. A true king does not need a lesson at the table, he needs to be reminded that his life is good and no day is ordinary.

HAKE FILLETS WITH MUSSEL + MUSHROOM CRUMBLE
A flavourful, special dish for a grand and festive occasion that would traditionally call for a red meat main course.
(2 servings)
CRUMBLE:
1 small onion, chopped
1 tbsp grapeseed oil
1 tbsp butter
150g portabellini mushrooms, finely chopped
1 tin of mussels, finely chopped (retain oil)
1 tbsp dried breadcrumbs
1 tbsp parmesan
1 heaped tbsp finely chopped fresh parsley
seasalt
freshly ground black pepper
Heat onions with oil and butter in pan
Stir fry for 2 minutes
Add mushrooms and stir until cooked
Add mussels and oil from tin
(Add 1 or 2 tbsp white wine if more liquid is needed)
Stir in breadcrumbs
Remove from heat and stir in parmesan and parsley,
mixture should be crumbly
Season lightly with salt and pepper, keep warm
HAKE FILLETS:
4 hake fillets of about 120g each
1 tbsp grapeseed oil
2 tbsp butter
juice of 1/2 lemon
fresh herbs or micro herbs
Heat oil and 1 tbsp butter in pan over medium heat
Add fillets and fry until just cooked
Season lightly with salt and peper
Carefully place on 2 plates
Spoon crumble over
Heat 1 tbsp butter and lemon juice in same pan
Stir over high heat until it starts to bubble
Spoon over fish
Garnish with herbs

TORTILLAS WITH FRIED AUBERGINE
My fundraising suggestion for all those who do not want burgers or pies or meat-filled sandwiches. These may look familiar, but the taste is new and fresh! I first made these to feed a large group of people in a doable way, but they have become a staple in the house and never disappoint, the variations are limitless.
(This recipe is for 6 generous servings)
1 medium red onion
2 tbsp red wine vinegar
4 medium aubergines
a few tbsp grapeseed oil
seasalt
1 tin Cannellini beans, drained
1 tbsp honey
finely grated zest of small lemon
1 or 2 tbsp olive oil
freshly ground black pepper
1/2 tsp dried chilli flakes
3 tbsp finely chopped fresh parsley
1 cucumber
18 cocktail tomatoes
100g Feta
6 large tortilla wraps
baking paper
kitchen rope or ribbon
Cut onion into very thin slices, mix with vinegar and let stand for 2 hours
Heat enough grapeseed oil in pan to just cover the bottom
Thinly slice aubergine into circles and fry over high heat until golden brown on both sides
Season lightly with salt and keep aside
Mash beans with fork in mixing bowl
Add honey, olive oil, zest, chilli flakes and parsley, mix into a paste
(I often add the flesh of 1 baked garlic bulb)
Season with salt and pepper and keep aside
Cut cucumber lengthwise in half, remove seeds and cut into squares
Add to onions
Cut tomatoes into quarters and add to onions and cucumbers
Add crumbed Feta, season salad mixture very lightly with salt
Heat one tortilla for a few seconds
Spread 1 tbsp of bean paste over the center
Arrange 4 of 6 slices of aubergine on top
Spoon some salad over
First fold bottom over filling, then sides
Cover bottom half with strip of folded baking paper and tie with rope of ribbon

HADDOCK CAKES
For years I believed haddock was an orange fish, never knew they smoked it and these days probably use some ungodly method to get the colour that bright. ANYWAY, I love these cakes, they are great as part of a main course, served with grilled vegetables or quinoa with lots of fresh herbs. Left-overs make for lovely sandwiches for which I use ciabatta, fresh rocket, watercress and lemon mayonnaise.
500g young potatoes, cooked or steamed with skins
500g haddock
200g hake
3 tbsp grapeseed oil
1 large onion, chopped
1 red or yellow bell pepper, finely chopped
2 tbsp milk
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
finely grated zest of 1 lemon
1 large pickled gherkin, finely chopped
1 egg
1 tbsp sour cream or yoghurt
seasalt
freshly ground black pepper
1 heaped tbsp self raising flour
grapeseed oil for frying
Place fish on lined oven tray, drizzle with 1 tbsp grapeseed oil
Bake in warm oven for a few minutes until just cooked
Let cool and flake in large mixing bowl
Heat 2 tbsp grapeseed oil in pan
Sweat onion and bell pepper over low heat until soft, add to fish
In a separate mixing bowl, mash potatoes with milk
Add to fish and mix
Stir in parsley, dill and zest
Whisk egg and sour cream together and add to fish
Add flour and stir until combined
Shape into medium-sized cakes
Fry in pan with oil until golden brown on both sides

PETIT POIS À LA FRANÇAISE
A painting on a plate, one of the most beautiful things ever to reach a dining table. I make this as a quick supper and serve it with freshly baked bread. Or in smaller quantities when I need a plate of true comfort on my own. It could possibly be served as a side dish but that would be sinful.
12 shallots
1 tsp butter
2 tbsp grapeseed oil
24 cos or gem lettuce leaves
1 kg petit pois, fresh or frozen
6 sprigs of thyme
6 stems of parsley
1 1/4 vegetable stock
extra fresh parsley
Peel shallots and cut lengthwise in half
Heat oil and 3 tsp butter in large pan
Add shallots and let simmer over low heat for 6 minutes
Add petit pois, thyme, parsley stems and 1 liter of stock
Turn up heat slightly until stock starts to simmer, let simmer for 7 minutes
Season lightly with salt and pepper
Spoon into serving dish of individual shallow bowls, leaving liquid in pan
Add remaining 2 tsp butter and 1/4 cup stock to pan
Reduce by 1/3 over high heat
Spoon over vegetables
Garnish with extra parsley

LENTIL + MUSHROOM BALLS IN TOMATO + BASIL SAUCE
Typical rehearsal food! Learning new music, experimenting with new sounds, working hard, laughing a lot and eating well, this is our sacred ritual before every new production. Unhealthy musicians with unhealthy lifestyles are ghosts from the past, we like to have natural, good-looking meals that are flavourful, satisfying and easy to prepare.
4 to 5 tbsp grapeseed oil
1 onion, chopped
2 garlic cloves, chopped
250g brown mushrooms, chopped
2 tins of organic lentils, drained
1/2 cup chopped fresh parsley
1/2 tsp ground cumin
1/2 tsp dried oregano
seasalt
freshly ground black pepper
1 egg, beaten
2 tbsp all-purpose flour
5 tbsp finely grated Parmesan
Heat 2 tbsp grapeseed oil in pan, let garlic and onion simmer over medium heat for 10 minutes
Add chopped mushrooms, turn up heat and fry until mushrooms are cooked
Combine lentils with onions and mushrooms in mixing bowl
Season with salt and pepper
Stir in egg
Stir in flour
Stir in Parmesan
Shape into small meatballs, about 18 (too large and they will fall apart!)
Heat 2 tsp grapeseed oil in pan, fry meatballs, 6 at a time, until golden brown on both sides
Keep warm
TOMATO + BASIL SAUCE
2 tbsp grapeseed oil
1 onion, chopped
2 garlic cloves, chopped
1 tin chopped tomatoes
1/2 glass red wine
seasalt
freshly ground black pepper
handful fresh basil, about 20g
extra fresh basil or parsley
Heat oil, onion and garlic in pan
Fry over medium heat until onion starts to soften
Add tomatoes, wine and sugar
Let simmer for 10 minutes
Finely chop basil, stir half the basil into sauce and simmer for 5 more minutes
Season with salt and pepper
Remove from heat and stir in rest of basil
Spoon sauce into 6 individual bowls or plates
Arrange lentil balls on top
Garnish with extra basil or parsley

SUMMER PENNE
I do not eat or serve paste too often, in my house it is an emergency dish when I get home after a show and need a really quick late-night bite or when guests overstay their welcome and a meal needs to appear. No nonsense, no rinsing, no sauces, just a large saucepan with pasta, some freshness and some comfort. This can easily be made for one person or a crowd. My personal favourite: penne with lemon juice, lemon zest, olive oil, parsley and Parmesan. Done! Happiness!
(6 portions)
1 tbsp grapeseed oil
18 cocktail tomatoes
900g penne pasta
seasalt
200g young spinach leaves
80g fresh rocket
2 tbsp green pesto, any kind
2 tbsp fresh cream
2 tbsp grated Parmesan
freshly ground black pepper
olive oil
balsamic reduction
extra Parmesan
Heat oil in pan and fry tomatoes until skins burst, keep aside
Cook pasta in lighly salted water until al dente (I often add some garlic oil)
When pasta is cooked, cover with lid and drain 95% of liquid
Turn down heat to very low, place pasta back on heat
Immediately stir in spinach and half the rocket
Stir in pesto, cream and grated Parmesan
Season with salt and pepper
Spoon into serving dish
Arrange rocket on top
Drizzle with olive oil and balsamic reduction
Top with slithers of Parmesan

TROUT FILLETS WITH SOFT BOILED EGG
A simple and inviting plate, inspired by one of my favourite Nantes meals. This is a good-looking and pleasing lunch for two, but can be an elegant fish course for four, simply double the number of beans and serve only one fillet per person, as I did on this occasion.
12 thin green beans
2 soft boiled eggs
4 trout fillets of about 90g each
seasalt
freshly ground black pepper
3 tbps olive oil
1 tbsp butter
juice of 1 lemon
handful of fresh herbs like watercress or basil
edible flowers
Place beans in saucepan with boiling water and let simmer for 90 seconds until bright green, remove from heat and keep aside
Season trout with salt and pepper
Heat oil in separate pan
Place fillets in pan, skin side up, cook over medium heat for 2 minutes
Carefully turn fillets skin side down, add butter and lemon juice
Add beans
As soon as fish is cooked, remove pan from heat
Arrange beans in the center of each plate
Place trout on top
Garnish with egg, herbs and flowers
Turn up heat to high, place same pan on heat and add wine
Let bubble for 30 seconds and spoon over fish

RUSTIC PIZZA IN A PAN
A mouthwatering, picturesque meal from a history book, famous novel or classic painting. I always imagine Roman soldiers or travellers, centuries ago, setting up camp somewhere in a great forest, making a fire and concocting a simple supper from what they could carry or find next to the road.
CRUST:
200g self raising flour
50g brown bread flour
1 tsp salt
2 tbsp grapeseed oil
1/2 cup fat free milk
Combine flours and salt in mixing bowl
Create a well in the center of the flour
Pour oil and milk into center
Use a fork and mix from the outsides towards the center
Use hands and shape dough into ball
Cover and leave to rest for 30 minutes
TOPPING:
350g zucchini, sliced into ribbons
2 tbsp grapeseed oil
1 tbsp olive oil
seasalt
100g mozzarella
mixed herbs, I use fresh basil, Italian parsley, coriander leaves and rocket
block of Parmesan
freshly ground black pepper
balsamic reduction
Heat grapeseed oil in pan and fry zucchini until golden brown, remove from pan and keep aside
Cut pizza dough in half, roll out to almost cover bottom of pan
Heat enough grapeseed oil to just cover bottom of pan
(over low to medium heat)
Place one pizza in pan and let cook until golden brown on bottom
Turn around and immediately break half the mozzarella over pizza
Arrange half the zucchini on top
Grate some Parmesan over
Cover with lid for 1 minute
Transfer pizza to plate
Top with fresh herbs and Parmesan shavings
Season with black pepper and drizzle with balsamic reduction
Repeat process to make second pizza

FRIED RICE
I use different kinds of rice, different vegetables, different herbs and a variety of spices and oils each time I concoct this bowl of comfort and joy. Whatever you find in the house can go into a rice dish, here the secret lies in a perfectly fried egg.
(4 servings)
3 tbsp grapeseed oil
300g zucchini, cut into thin coins
3 tbsp pecan oil
4 shallots, cut into thin slices
2 cloves of garlic, chopped
2 tbsp soy sauce
2 tbsp honey
2 pickled red chillies, cut into strips
1/2 cup cashew nuts
2 cup cooked brown rice
juice and grated zest of 1/2 lemon
handful of fresh cilantro, roughly chopped
4 eggs
extra grapeseed oil
3 spring onions, cut diagonally into thin slices
Heat half the grapeseed oil in a pan and fry half the zucchini over medium heat until golden brown
Repeat with rest of oil and zucchini, keep aside
Heat pecan oil in same pan and fry shallots and garlic until golden brown
Add soy sauce, honey, chillies and nuts, stirfry for 1 minute
Add rice, lemon juice and zest, stir until rice is heated through
Remove from heat, add zucchini and cilantro, spoon into 4 bowls
Wipe pan, add a little oil, place 4 cooking rings in pan and carefully break an egg inside each
Cover and let fry until white is set and yolk is still runny
Season with salt and pepper and place an egg on top of each bowl of rice
Use slices of spring onion to create a leaf or flower on top of each egg
Serve immediately

CANTEEN TOAST
When my career started a million years ago, the theatre in Cape Town - now the Artscape complex - had a staff canteen run by an army of angels, preparing the most heavenly toasted cheese and gherkin sandwiches. During rehearsals I had the same sandwich every single day until my waistline forced me into avoiding the canteen for months. I think a lot about the magic of those days and then treat myself (and whoever is around) to this version of that toasted sandwich.
(2 servings)
2 eggs
2 tbsp milk
seasalt
freshly ground black pepper
4 thick slices country bread
2 tbsp grapeseed oil
6 large sweet & sour gherkins
80g grated Cheddar (Yes, it’s a lot!)
about 3 tbsp balsamic reduction
handful of fresh rocket leaves
Beat eggs and milk together
Season generously with salt and pepper
Heat grapeseed oil in pan over medium heat
Dip bread into egg mixture
Place bread in pan, a few seconds on each side
Remove bread from pan before it starts to brown, place on work surface
Remove pan from heat, lower heat
Slice gherkins lengthwise in half
Arrange on two slices of bread
(Cut gherkins to size to cover bread completely)
Place Cheddar on top
Season with black pepper
Place rocket leaves on top, drizzle with balsamic reduction
Cover with remaining two slices of bread
Return pan to heat, place sandwiches in pan, press down
Turn over as soon as bottom sides turn golden brown
Remove from pan when other sides have browned
Cut into halves and top with extra rocket leaves
Lightly drizzle with more balsamic vinegar

MUSHROOM BURGERS
A perfect and flavourful alternative to the exhausting and ageing process of digesting red meat. The shallot marmalade has changed lives. (This recipe is for 2 large burgers or 4 cocktail burgers)
SHALLOT MARMALADE:
500g shallots (or small onions), cut into 1 cm thick rings
1 small red chilli, finely chopped
1/2 cup brown sugar
2 tbsp balsamic vinegar
1 tsp seasalt
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg
1/2 tsp ground ginger
1 cinnamon stick
1/2 cup dried cranberries
3 oranges slices, cut into cubes
3/4 cup water
Heat ingredients in saucepan
Cover (not completely) and let simmer over low heat for 90 minutes
Let cool
Refrigerate in airtight container
BURGERS:
4 large brown mushrooms
4 tbsp grapeseed oil
seasalt
freshly ground black pepper
4 thick slices country breadÂ
4 small buffalo mozzarella balls
12 young spinach leaves
8 tbsp onion marmalade
4 bamboo skewers
Heat 2 tbsp grapeseed oil in pan and fry mushrooms until cooked but still firm
Season lightly with salt and pepper, keep warm
Heat 2 tbsp grapeseed oil in a second pan and roast bread slices until golden on both sides, make sure bread does not too dry or tough
Cut slices into halves, making sure which parts will fit on top of which parts
Arrange 3 spinach leaves op top of each of the 4 bottom parts
Spoon shallot marmalade on top
Place mushrooms on top with cavities facing upwards
Break mozzarella and arrange pieces on top of mushrooms
Season with black pepper
Top with bread
Insert skewers to hold burgers together

FRIED MUSHROOM WITH BROWN RICE CONFETTI MOULDS
2 cups brown rice
2 cups vegetable stock
2 cups red or white wine (or water if prefered)
2 cups water
1/2 tsp ground cinnamon
1 tsp ground turmeric
1 tbsp brown sugar
4 tbsp grapeseed oil
seasalt
freshly ground black pepper
1 red bell pepper, seeded and finely chopped
1 medium onion, finely chopped
1 medium aubergine, chopped
pinch of nutmeg
6 large brown mushrooms
1 tbsp butter
2 tbsp Greek of double cream yoghurt
seasalt
freshly ground black pepper
2 tbsp finely chopped parsley
extra chopped parsley for garnish
Cook 2 cups brown rice with vegetable stock, 2 cups wine, 2 cups water,
cinnamon, turmeric and brown sugar until there is no more liquid
Remove from heat, season lightly with salt and pepper and cover until needed
Heat 2 tbsp grapeseed oil in large pan and fry onion, pepper and aubergine over medium heat
Season with nutmeg, salt and black pepper
Remove from heat, cover and keep warm
In another pan, heat 2 tbsp grapeseed oil
Slice mushrooms in thick slices and add to pan
Add butter and fry until golden brown on both sides, keep warm
Heat pan with onion mixture, add 6 small cups of rice (enough for 6 servings)
Add yoghurt and 2 tbsp parsley, stir, taste and adjust seasoning
Lightly oil a teacup or small mould and fill with rice mixture, press down
Turn out on one side of a dinner plate and add slices of 1 mushroom
Repeat and garnish with extra parsley and drizzle with any liquid from frying pan

BOOK OF LIFE SALAD
This is what Aunt Gesie used to say: Once a day you should have two greens and one bright colour on your plate, only then can you start dreaming of a long life!
DRESSING:
1/2 cup olive oil
1 tbsp honey
juice and finely grated zest of 1/2 lemon
1 tsp French mustard
seasalt
freshly ground black pepper
Whisk first four ingredients together
Season lightly with salt and pepper
Cover and let stand for at least 60 minutes
SALAD:
140g extra fine green beans
1 tbsp grapeseed oil
18 red cocktail tomatoes
seasalt
freshly ground pepper
a few handfuls of young spinach leaves (about 140g)
100g soft goat cheese
Cover beans in boiling water and let stand for 1 minute
Drain beans and pat dry
Heat grapeseed oil in pan
Add beans and tomatoes and fry until tomato skins burst
Remove from heat and season with salt and pepper
Arrange spinach on large serving plate
Arrange warm beans and tomatoes on top
Break goat cheese and scatter over salad
Heat salad dressing in pan until it just starts to bubble
Spoon warm dressing over salad and serve immediately
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BROWN RICE AND LENTIL PAELLA
1 1/2 cup brown rice
1/2 cup wild rice
1 cup brown lentils
750ml white wine
1l water
1 tsp seasalt
1 teaspoon mild curry powder
1 tbsp brown sugar
1/4 tsp ground nutmeg
1 large onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 cup young tomatoes, halved
1 cup canned red kidney beans, drained
1 tbsp soy sauce
2 tbsp olive oil
1/2 cup fresh parsley, chopped
In a large saucepan, heat first 10 ingredients
Let cook over medium heat for 15 minutes
Add onion and peppers and let simmer until rice is cooked
Add water as needed
Stir in tomatoes, beans, soy sauce, olive oil and parsley
Season with freshly ground black pepper

SPICY HONEY ROASTED VEGETABLES
400g young potatoes
400g butternut
200g carrots
1 large onion
9 tbsp grapeseed oil
3 tbsp honey
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp chilli flakes
1 yellow bell pepper, seeded and cut into small squares
6 large cocktail tomatoes
200g broccoli florets
seasalt
freshly ground black pepper
handful of fresh parsley, chopped
Cut potatoes in half, do not remove skin
Peel butternut and cut into cubes, more or less the same size as potatoes
Cut carrots into similar sizes
Peel onion and cut into 6 wedges
Arrange on baking tray and drizzle with 4 tbsp grapeseed oil
Bake in oven at 170˚C (fan) for 30 minutes
Whisk rest of oil with honey, cumin, cinnamon, nutmeg, and chili flakes, keep aside
Remove vegetables from oven and add pepper and tomatoes
Drizzle with honey mixture and gently toss
Place back in oven for a further 10 minutes
Remove from oven, add broccoli
Place back in oven for a further 10 minutes
Remove from oven, season to taste with salt and pepper
Spoon into serving dish and garnish with parsley

POTATO + SPINACH PIE WITH RUSTIC OIL CRUST
A hearty pie with an unusual, breadlike crust. The recipe might look like a lot of work, vegetables in the oven, vegetables in a pan, roux in a saucepan and dough in a mixing bowl, but it can all be done simultaneously without trauma. For a special occasion, arrange slices of pie in deep plates and spoon onion soup around.
FILLING:
500g baby potatoes with skins
200g carrots
4 tbsp grapeseed oil
1 large onion, chopped
2 cloves of garlic, peeled and finely chopped
1 medium red of orange bell pepper, chopped and seeds removed
1 tbsp balsamic vinegar
1 tbsp soy sauce
4 large brown mushrooms, roughly chopped
200g baby spinach
sea salt
freshly ground black pepper
2 heaped tbsp fresh parsley, chopped
1 tbsp butter
1 heaped tbsp flour
1 cup milk (more or less!)
80g mature Cheddar, grated
pinch of nutmeg
Cut each potato into 8 pieces and cut carrots into slightly smaller pieces
Arrange on baking tray and drizzle with 2 tbsp grapeseed oil
Bake in oven at 170˚C (fan) for 25 minutes, season with salt and peppr and let cool
Heat onion, garlic and pepper in pan with 2 tbsp grapeseed, vinegar and soy sauce
Let simmer until onion is translucent
Add mushrooms and let simmer for a few minutes
Tear spinach leaves in half and add to pan, stir until wilted, add parsley, season with salt and pepper
Heat butter and flour in small saucepan and stir over medium heat until paste forms
While stirring, add a little bit of milk at a time and cook until thickened,
sauce should be creamy, but not runny!
Stir in cheese and nutmeg, season lightly with salt
Combine roasted vegetables, spinach mixture and sauce in mixing bowl, cover
CRUST:
3 cups plain flour
3/4 cup grapeseed or olive oil
1/3 cup natural yoghurt
a few tbsp milk
Sift flour into mixing bowl
Make a well, add oil and yoghurt, mix together with fork
If dough is too dry, add milk, a tablespoon at a time
Shape dough into a ball
Cut dough into 2 parts, one part slightly smaller
Roll out larger part as thin as possible
Line bottom and sides of 23cm pie tin
Spoon filling into crust
Roll out smaller piece of dough
Brush edges of bottom part with milk
Place second part on top and seal all around with a fork, cut off excess dough
Make a small cross in the center and brush top with milk
Bake in the middle of oven at 165˚C (fan) until cooked and golden brown, about 25 minutes
Let rest for 10 minutes (crust will soften a bit) and serve hot
Note: There will be dough left, cover and refrigerate to make Pie Crust Cookies. Roll out dough, cut into rounds, sprinkle with cinnamon sugar,
spoon jam onto one half, fold over, seal and bake for a few minutes.

OVEN BAKED HAKE WITH LEEKS, ASPARAGUS AND HERBS
600g leeks
5 tbs grapeseed oil
300g asparagus
800g hake fillets
seasalt
freshly ground black pepper
juice of 1/2 lemon
1 tbsp butter
freshly ground black pepper
2 tbsp fresh basil, chopped
2 tbsp fresh chives, chopped
2 tbsp fresh mint leaves, chopped
Cut leeks lengthwise in half
Arrange on large oven tray and drizzle with 2 tbs grapeseed oil
Bake in oven at 170˚C (fan) for 15 minutes
Place asparagus in mixing bowl and toss with 1 tbsp grapeseed oil
Remove leeks from oven, add asparagus
Return to oven and bake for 7 minutes
Drizzle hake fillets with 2 tbsp grapeseed oil and season with seasalt
(I often use a Himalayan salt mixture with garlic and chilli flakes)
Remove vegetables from oven and season with salt
Arrange hake fillets on top and return to oven for 12 minutes
Remove from oven and transfer fish and vegetables onto serving dish
or individual plates
Place oven tray on plate, add butter and lemon juice to the pan juices,
let bubble over high heat for 1 minute
Spoon over fish
Season with black pepper
Top with herbs
