• 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

  • For the Salsa

  • 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)


  • 1.

    Ask your fishmonger to de-bone the seabass, but to leave them whole (or do it yourself).

  • 2.

    Preheat the oven the 180C/350F/Gas 4.

  • 3.

    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.

  • 4.

    Mix well and divide the mixture between the four fish, stuffing them very gently in order not to break the fish.

  • 5.

    Slice the peeled lemons and place on a baking tray. Place the fish on top of the slices.

  • 6.

    Cook in the oven for about 16 minutes. Meanwhile, mix together all the salsa ingredients to make the salsa.

  • 7.

    When cooked, gently remove and discard the stuffing.

  • 8.

    Place the fish onto a serving plate and re-stuff with the salsa.

  • 9.

    Serve immediately with a glass of Italian dry white wine, if you like.

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