Top notch Spring nosh!


  • 4 sea bass fillets (approx 160g each, scaled and pin boned, a good fishmonger should do this for you)
  • gremolata:
  • 2 lemons zested
  • 100 g chopped flat leaf parsley
  • 1 garlic clove - finely chopped
  • 150 ml extra virgin olive oil
  • salt and pepper
  • garnish:
  • 1 head of fennel sliced (very finely with a mandolin if possible)
  • lemon juice
  • 400 g sliced baby potatoes


  • To prepare the Gremolata:
  • Mix all of the ingredients together and taste.
  • To prepare the Garnish:
  • Cook the potatoes in salted water.
  • Drain and dress with the Gremolata. Season the fennel and add a touch of lemon juice.
  • To prepare the Fish:
  • Season the bass fillets and place in a non stick pan skin side down and cook 95% on the skin side. Turn over adding a splash of lemon juice and remove from the pan.
  • To Serve:
  • Arrange the potatoes on the bottom of the plate then add the fennel. Place the sea bass on top of the fennel. Drizzle Gremolata dressing around the bowl. Serve with a crisp green salad.