Try this whole sea bass simply prepared with a classic accompaniment from Cass Titcombe at Canteen for Taste of London
1. Take the whole sea bass (gutted and scaled by your fishmonger) and season inside and out with salt and pepper.
2. Score both sides of the fish 3-4 times then pour some olive oil on both sides.Place fish under hot grill for 2-3 minutes then place the fish on a metal tray inside a pre-heated oven (200°C) for about 10 minutes (depending on size of fish).
1. Blanch parsley in boiling water for 30 seconds and then refresh in ice water. Drain parsley and squeeze out liquid.
2. Place eggs yolks, anchovy fillets, garlic, mustard and lemon in a food process blend until smooth (about 1 minute). Then slowly add oil which still continuing to blend until you get a thick mayonnaise.
3. Serve with some green salad leaves and a large wedge of lemon.
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Recipe © courtesy of Cass Titcombe at Canteen
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