sea bass and chermoula on a bed of minted asparagus, peas, broad beans and Jersey Royals

4 whole sea bass, cleaned and scaled (careful if doing this yourself - sea bass spines can hurt)
one portion of chermoula
minted asparagus, peas, broad beans and Jersey Royals

Make 4 slashes on each side of each fish

Rub the chermoula all over the body and cavity of each fish, working into the slashes

Place onto a dish, cover with cling film and refrigerate for 3 hours, if time allows

Heat the oven to 200C

Heat some oil in a pan and add the fish. Cook for a minute or so on each side to allow the skin to caramelise then transfer to a hot oven tray. Bake in the oven until just cooked through. About 6-8 minutes.

Place some of the minted asparagus, peas, broad beans and Jersey Royals onto the centre of a plate and top with one of the sea bass.

South African Chenin Blanc goes well with this