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Sea Bass Fillet (With Rosemary, Lemon & Sea Salt)

Make the most of the last few weeks of wild sea bass with this deliciously stylish (and quick) recipe from James Martin's Saturday Kitchen.

For the chorizo
2 tbsp olive oil
1 red onion, roughly chopped
1 garlic clove, roughly chopped
100g chorizo, cut into chunks
2-3 sprigs thyme
50g black olives, stones removed
8 cherry tomatoes
salt and freshly ground black pepper

For the sea bass
1 large sea bass, head removed, scaled and gutted
small bunch fresh thyme
2tbsp extra virgin olive oil.

Preheat the oven to 190C. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo and fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Add the thyme, olives and tomatoes and stir to combine. Season well with the salt and pepper, before transferring the mixture to an ovenproof dish.

Using a sharp knife, slash the skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.

To serve, take the cooking dish to the table.

For more recipes from Saturday Kitchen click here.