Get the bass pumping with this little number
1. For the seabass: Preheat oven to 180°c
2. Wash the fish, then pat dry with a clean dish cloth or kitchen roll, then season the fillets well on both sides.
3. Place sliced tomato inside the fillets and drizzle in oil and freshly squeezed lemon juice.
4. Roast for 15 mins, then serve with lightly steamed vegetables.
5. For the lemon and parsley sauce: Sweat the onion in touch of oil and a few slivers of garlic, then add the stock and white wine.
6. Reduce by about half, then pass through a fine sieve. Leave to cool down a little, and add the cream and finely chopped parsley at the last minute.
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