Baked Sea Bass

Sea bass has fantastically firm, white flesh and such a glorious flavour that it is a shame to mask it with complicated sauces. This Catalan recipe is simplicity itself and often used for other whole fish as well, such as the Mediterranean dorada, or gilt-head sea bream.

When cooking whole fish it’s tricky to gauge quantities, as there is quite a bit of waste. I usually allow about 325-350 g/11-12 oz per person, but you obviously have to go with what’s available. Two smaller