SEA BASS, MEDITERRANEAN STYLE

My fish of choice tends to be the huge wild sea bass and I can't resist the lightly charred crispy skin that comes from  grilling under high heat. Once the fish is under the grill, the key is to handle it as little as possible and only turn it when it's ready.

SERVES 6 | PREP TIME: 15 MINUTES | COOK TIME: ABOUT 10 MINUTES PLUS RESTING

• 1 large sea bass, weighing approx. 1.8-2kg, gutted, scaled and filleted
• olive oil
• chimichurri mild, for rubbing
• sea salt flakes

FOR THE FENNEL SALAD

• Finely grated zest and juice of 1 unwaxed lemon
• 3 fennel bulbs
• 2 Granny Smith apples
• 80g Pink Pickled Onions (drained weight)
• olive oil (drizzle)
• pinch of fine sea salt
• Chimichurri mild

Pat the fish dry with plenty of kitchen paper and put on the side to rest while you make the salad.

Put the lemon zest and juice in a large bowl. Remove the green fronds from the fennel bulbs and set aside. Thinly slice or shave the fennel. As you slice the fennel, add it straight to the bowl with the lemon juice to stop it turning brown. Core the apples and finely slice, immediately adding to the bowl with the fennel. Once on the serving platter then sprinkle over the pink pickled onions and drizzle with a little olive oil and season with a pinch if salt

Put the oven grill on 200 'C for direct grilling. Score the fish at regular intervals with a very sharp knife, then rub with olive oil and chimichurri mild. Season with plenty of sea salt, then lay skin-side up on an oven proof tray lined with baking paper. Be sure to rub a little olive oil on the baking paper to avoid the fish sticking to the paper. Grill for around 6-8 minutes until the skin begins to brown. 

A sea bass of this size is a meaty fish, so leave it to rest for a few minutes before serving. Place on a large platter in the centre of the table with the fennel salad and serve with chimichurri.