Baked sea bass with samphire and cucumber

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

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.


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


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.
  2. 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