Baked sea bass with samphire and cucumber

Name: Baked sea bass with samphire and cucumber
Yield: Serves 2
Ingredients: 1 lemon, sliced; ½ leek or 2 shallots, finely sliced; 1 whole sea bass (500–600 g), cleaned; 1 red chilli, deseeded and finely sliced; 2–3 stems of flat-leaf parsley, finely chopped; a glug of olive oil; a glass of tart white wine; salt and pepper to season; 1 tbsp olive oil; 40 g butter; 2 garlic cloves, crushed; 5–6 radishes, finely sliced; a small handful of dill fronds; juice and finely grated zest of 1 lemon; 100 g samphire; ½ cucumber

Preparation info

Serves
2

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This works well with sea bream too. There’s something festive and exciting about the sight of a whole fish arriving at the table. Use a good knife in one hand and a flat fish slice in the other to lift the pieces of fillet, skin and all (some of us love the skin!), from the backbone.

Ingredients

1 lemon, sliced
1 whole sea bass (500–600 g), cleaned

Fish course
Pescatarian
Gluten-free

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Arrange the lemon slices in an oiled baking tray and lay the fish on top. Stuff the cavity with the leek or shallots, chilli and parsley. Trickle the wine over the fish, along with a good drizzle