Ingredients
1 sea bass12 spears of Cornish asparagus
1 lemon, thinly sliced
12 new potatoes
1 tsp of Cornish Sea Salt Lemon Pepper (or Cornish Sea Salt Crystals, lemon zest & freshy cracked black pepper)
1 tbsp rapeseed oil
Splash of white wine [optional]
Bunch fresh dill
Instructions
Parboil the new potatoes in salted water until almost cooked but still with some firmness. Drain and set aside to cool.
Prepare the asparagus spears – chop the bottom inch or so off to remove the woody ends of the stem.
Prepare the sea bass by gutting and descaling (your fishmonger can do this for you). Leaving the fish whole, stuff it generously with half of the sliced lemon and some fresh dill (keep some aside to sprinkle on the finished dish).
When cooled, slice the new potatoes into 1/2cm thick rounds. Place the potato slices, asparagus and lemon slices onto an ovenproof baking tray or the bottom of a cast-iron skillet. This will protect the fish from the direct heat of the pan.
Lay the whole bass on top of the potato, asparagus and lemon. Drizzle the fish with the rapeseed oil and season with our new Lemon Pepper blend or with Cornish Sea Salt Crystals, cracked black pepper and lemon zest. Add a splash of white if you have an open bottle on the go...
Bake in a hot oven or BBQ at 200˚C for 6-8 minutes, until the fish skin is crispy and the potatoes have crisped up. Serve a fillet carefully carved off the bone, with a portion of potatoes and asparagus, and a sprinkle of roughly chopped dill.
