Recipe: Sea bass with chorizo and potato salad

This is a dramatic looking dish and very simple to cook too. But if you really can't face a whole fish on your plate, ask the fishmonger to remove the head and it will work equally well.

For two people but double up the ingredients for four

Two small sea bass, gutted and cleaned

One small red onion, peeled and sliced

125g chorizo sausage, chopped into dice

Ten small new potatoes, washed

Two small handfuls of rocket

Butter and olive oil for cooking

One small handful of basil and about half that of dill

Two dessert spoons of soft cheese (i.e. mascapone or Philadelphia)

The zest and juice of one lemon

One small glass of white wine

Basil oil (see website for recipe) or a little pesto mixed with olive oil

Preheat the oven to gas mark 5 (190 ° C).

Start by boiling the potatoes in salted water until soft, cool under running cold water and drain.

If you have a couple of skewers, metal or wooden, bend the fish into a “U” and pass a skewer through to hold in shape. Place the fish into a small roasting dish or oven-proof frying pan. Add the wine, one inch cube of butter and sprinkle with a little salt. Cover the tin or pan with foil and bake in the oven for 15-20 minutes.

Meanwhile, chop the basil and dill and mix with the soft cheese along with the zest and juice of the lemon.

Heat a sauté or frying pan, add a little olive oil and butter and fry the whole potatoes. Once hot add the chorizo and rocket and heat through. Taste and add any salt if necessary.

To serve, place the bass on the plate, the potato salad in the middle of the “U” and allow the herb cheese to gently melt over the top of it.