Soft herb brine for fish

Makes 1 litre of brine
15 minutes


  • 1l water
  • 100g of table salt
  • 1 lemon, zested
  • 1 lime, zested
  • 1 tsp coriander seeds
  • kombu, 6x6cm square piece, or 5g of wakame
  • 1 handful of soft herbs, stalks attached – a mix of dill, chervil, coriander and/or parsley works well


Place the coriander seeds in a pan large enough to hold the water and toast over a medium-high heat until fragrant
Add the water, kombu and salt and bring to the boil. Stir until the salt has dissolved
Remove from the heat and add the citrus zest and herb stalks. Leave to cool completely before using
To use, submerge the fish in the brine for 15–30 minutes (depending on size), then rinse with cold water and pat dry with kitchen roll. It is now ready to cook