Ingredients Jump to Instructions ↓

  1. 1 x 2lb whole sea bass , scaled and gutted

  2. 1 lemon , cut into thin slices

  3. 1 tbsp chopped tarragon

  4. 1 tbsp chopped chives

  5. 1 tbsp chopped basil

  6. 1 tbsp chopped parsley

  7. 2 tbsp olive oil

  8. 6 olive oil-packed anchovies

  9. 1 generous teaspoon dijon mustard

  10. 1 tbsp red wine vinegar

  11. 2 tbsp roughly chopped parsley

  12. 3 tbsp roughly chopped basil

  13. 3 tbsp roughly chopped coriander

  14. 4 tbsp roughly chopped chives

  15. 1 small handful baby carrot , peeled

  16. 1 small head leafy, green lettuce , torn into bite-sized pieces

  17. 1/2 bunches watercress , stems discarded, leaves torn into bite-sized pieces

  18. 1/2 bunches rocket , stems discarded, leaves torn into bite-sized pieces

  19. 1 large purple spring onion , thinly sliced at an angle

  20. 4 tbsp shelled peas

  21. 4 tbsp shelled broad beans

  22. 1 small handful radish , cut into small wedges

  23. 1 small shallot , peeled and thinly sliced

  24. 1 tsp dijon mustard

  25. 1 1/2 tsp maple syrup

  26. 2 tsp champagne vinegar

  27. 3 tbsp extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/200C fan/ gas 7.

  2. For the fish: cut 4-5 slits on each side of the fish, about half a centimeter into the flesh. Place onto a roasting tray and stuff the lemon slices into each slit.

  3. Mix the chopped herbs together and stuff into each slit alongside the lemon slices, placing any remaining herbs and lemon into the cavity. Drizzle over the olive oil and season with sea salt and freshly ground black pepper.

  4. Roast the fish for 30 minutes, or until the fish is cooked through but still moist.

  5. For the salsa verde: place the anchovies into a bowl and crush into small pieces with a knife and fork. Stir in the mustard, red wine vinegar and herbs and slowly mix in the olive oil. Season to taste with freshly ground black pepper.

  6. For the farmers’ market salad: blanch the baby carrots in a small pan of boiling water for about 30 seconds, then drain and refresh in cold water. Drain again.

  7. Toss the lettuce, watercress and rocket together in a large serving bowl, then add the spring onion, carrots, peas, fava beans and radishes on top.

  8. For the dressing: whisk together the shallot, mustard, maple syrup and vinegar in a small bowl. Slowly whisk in the olive oil until well combined, then season to taste with salt and freshly ground black pepper. Drizzle over the salad.

  9. Serve the sea bass with the salad and the salsa verde alongside.


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