Stuffed Italian-style seabass

Method

1. Preheat the oven to 190C/gas 5. Roughly chop the artichokes, olives, tomatoes, anchovies, garlic, and parsley. The mixture should be pretty chunky.

2. Fill the sea bass with the herby filling, and cover the tail end with lemon slices. Secure the filling in place with string.

3. Bake in the oven for 20 minutes, until the fish is tender.

4. While the fish is in the oven, boil the new potatoes until cooked. Drain and slice in half. Set aside while you make the onion coating.

5. Heat the olive oil in a saucepan, and fry the shallot for 1 minute. Tip in the new potatoes, and add the parsley, mustard and vinegar.

6. To serve, untie the sea bass and transfer to a plate. Serve with the mustard new potatoes. This dish goes well with a crisp salad.

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Ingredients

50g char-grilled artichokes
100g black olives
75g sun-blushed tomatoes
4 anchovy fillets
1 garlic clove
1 tbsp chopped parsley
1 x 750g Sea bass, whole, cleaned
1/2 lemon, thinly sliced

For the potatoes

250g new potatoes
3 tbsp Olive oil
1 shallot, chopped
1 tbsp chopped parsley
1 tsp Dijon mustard
1 tsp white wine vinegar

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