A Candlelit Dinner

Valentine’s Day will soon be upon us and for those loved up couples, it’s a chance to show each other how much they mean to each other. So, what is the perfect night out or in?

Lancashire is awash with restaurants, so you definitely won’t be stuck for choice of where to go for Valentine’s Day. Whether you are after intimate dining or something with a bit more of an atmosphere, on your doorstep or a bit further afield, there are restaurants selling locally sourced food to the more exotic zebra and kangaroo steaks. As Valentine’s this year is on a Friday, just make sure you book early wherever you are going, so as not to avoid disappointment.

Alternatively, if you fancied being chef for the night, then why not try your hand at this dish, courtesy of BBC Good Food magazine. It’s an elegant, gluten-free recipe, special enough for a dinner party, yet simple and quick to make.

Baked sea bass with lemon caper dressing
4 x 100g/4oz sea bass fillets
Olive oil for brushing
For the caper dressing
3 tbsp extra virgin olive oil
Grated zest 1 lemon plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don’t add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.

Heat the oven to 220˚C/200˚C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Accompany with a nice white wine such as a Chablis or a Sauvignon Blanc such as a Sancerre or Pouilly Fumé would be a perfect match.

So, splash out this Valentine’s, your loved one deserves it.



Tedd Walmsley

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Tedd Walmsley managing director of Live Magazines shares his views on the latest topics in media.

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