Ingredients

• 4 fresh whole un-cleaned seabass
• 6 unwaxed lemons
• 4 tbsp flatleaf parsley
• 8 tbsp Italian extra virgin olive oil
• 5 tbsp dry white wine
• 8 tinned anchovy fillets
• chopped
• salt and freshly ground black pepper
• a few cherry tomatoes
• chopped
• small red onion
• chopped
• blanched courgettes
• diced
• roasted yellow pepper
• roughly chopped
• roasted artichoke in olive oil
• chopped
• handful black olives
• chopped
• basil vinaigrette (made by blending fresh basil leaves
• olive oil and vinegar)

Directions

• Ask your fishmonger to de-bone the seabass
• but to leave them whole (or do it yourself).
• Preheat the oven the 180C/350F/Gas 4.
• 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.
• Mix well and divide the mixture between the four fish
• stuffing them very gently in order not to break the fish.
• Slice the peeled lemons and place on a baking tray. Place the fish on top of the slices.
• Cook in the oven for about 16 minutes. Meanwhile
• mix together all the salsa ingredients to make the salsa.
• When cooked
• gently remove and discard the stuffing.
• Place the fish onto a serving plate and re-stuff with the salsa.
• Serve immediately with a glass of Italian dry white wine
• if you like.