Sea Bass with Green Peppercorns

The last thing you’d think we need is another recipe for something cooked with cream and green peppercorns: steak, duck, chicken, venison, halibut, rabbit and game birds have all appeared regularly au poivre vert on more or less pretentious restaurant menus all over Britain for a decade or more. Sometimes you can see the point, most often not.

So, you can imagine the blasé arching of eyebrows when famous Basque chef Pedro Subiyana proffered lubina a la pim