Fresh Whole and Filleted Sea Bass

One whole fish plus hand-cut fillets from the same catch — cook the whole one as a centrepiece, keep the fillets back for a fast weeknight plate.

• Whole fish — silver skin carrying the black spotting that marks a fresh bass
• Fillets — pale pink, trimmed and ready to cook
• Flavour — delicate, sweet and clean

How to cook

The whole fish suits steaming, baking or the grill. Score the flank, stuff it with ginger and spring onion, and cook until the flesh just flakes away from the bone. The fillets need only a hot pan, skin-side down, for two or three minutes.

What you get

One whole fish plus fillets, 2 kg total per order, chilled.