Sea Bass Parcel

The same build as the salmon parcels, scaled up to a whole fish. A quick sear on both sides first, then lemon, tomato, garlic and butter inside and around it, sealed in foil. Open it at the table and spoon the juices over — they're the sauce.

Sea bass

• 1 whole sea bass — around 400 g, scored twice a side
• Lemon — sliced
• Tomatoes — sliced
• 1 clove garlic — crushed
• Butter, oil, salt

Potato salad

• Baby potatoes
• Mayo, soured cream, Dijon
• Spring onion

Lemon rice

• Rice for two
• Lemon zest and juice, salt

Method

1. Sides first. Potato salad first, dressed while the potatoes are warm, then the rice — same as the salmon parcels.

2. Sear. Score the fish twice a side. Dry it, salt it, sear 2 minutes a side in a hot pan.

3. Parcel. Onto foil with lemon slices, sliced tomato, crushed garlic and butter, stuffing some into the cavity. Seal loosely.

4. Bake. 200°C: 15–20 minutes for a whole fish around 400 g (it's had a head start in the pan), or 8–10 minutes for fillets.

5. Check. Done when the flesh is opaque and lifts cleanly off the backbone.

6. Serve. Open the parcel at the table and spoon the juices over.