Spigola in barchetta (baked sea bass with salsa)

Method

1. Preheat the oven to 180C/gas 4.

2. Peel the lemons and chop up the skin. In a large bowl mix the lemon skin with the parsley, olive oil, wine and anchovies; season with salt and pepper.

3. Mix well and divide the stuffing between the 4 fish, gently filling them so you don't break the fish.

4. Slice the remainder of the peeled lemons and place on a baking tray. Arrange the fish on top of the lemon slices.

5. Cook for about 15 minutes.

6. In the meantime, mix together all the salsa ingredients and season with a grinding of salt and pepper.

7. When the fish is cooked and tender, gently remove and discard the stuffing. Transfer the fish to serving plates and re-stuff with the salsa. Serve straight away with a glass of Italian dry white wine.

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Ingredients

6 unwaxed lemons
4 tbsp flat-leaf parsley
8 tbsp Italian extra virgin olive oil
4 tbsp dry white wine
8 canned anchovy fillets, chopped
4 whole Sea bass, about 300g each
sea-salt and freshly ground black pepper

For the salsa

15 cherry tomatoes, quartered
1 small red onion, chopped
3 blanched courgettes, diced
3 roasted yellow peppers, roughly sliced
150g Kalamata olives, sliced
10 basil leaves, sliced
2 tbsp white wine vinegar
10 tbsp Italian extra virgin olive oil

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