The Grimoire: Lemon-Pepper Fish & Chicken with Pepper 'n' Peel

The Grimoire: Lemon-Pepper Fish & Chicken with Pepper 'n' Peel

A charm of citrus and spice.

Pepper 'n' Peel is alchemy applied to a classic: lemon zest, coarse black pepper and herbs that bring a bright, zesty pop to chicken and, especially, fish. A little zap and zest where you least expect it.

What you'll need

• 4 fish fillets (cod, haddock or salmon) or 4 chicken breasts/thighs
• A drizzle of oil or a little melted butter
• Pepper 'n' Peel, to coat
• Lemon wedges, to serve

The method

1. Pat the fish or chicken dry and brush lightly with oil or melted butter.
2. Coat both sides with Pepper 'n' Peel.
3. For fish: pan-fry 3–4 minutes a side, or bake at 200°C fan for 12–15 minutes until it flakes. For chicken: cook through, around 6–7 minutes a side.
4. Finish with a good squeeze of fresh lemon.

Sage's tips

• Stir a spoonful into mayo or yoghurt for a quick lemon-pepper dip.
• Lovely on roasted asparagus or new potatoes as a side.

Pepper 'n' Peel — 80g · Medium · Supercharge chicken with zap and zest! · Contains: Mustard. [Add to cauldron →]