Baked Sea Bass with Lemon, Herbs and Tartar Sauce

• whole sea bass↗1

  about 1.8 kg/4 lb, gutted and scaled

• olive oil↗1-2 tbsp
• lemons↗2

  thinly sliced (zest and flesh)

• garlic cloves↗3

  pressed flat

• fresh soft herbs (e.g., parsley)жменя

  fennel, dill, tarragon, basil (single herb or mix)

• blanched almonds↗50 g
• pine nuts↗50 g
• white bread, large thin slices↗2

  without crust

• garlic cloves↗2

  pressed and coarsely chopped

• juice of ½ lemon↗

  plus a little more juice

• extra virgin olive oil↗150 ml
• fish stock↗близько 2 tbsp

  or cold water

Step-by-step instructions

1. 1

   Preheat the oven to 230 °C (gas 8, fan 210 °C). Pat the fish dry with a paper towel, inside and out. Brush the skin with olive oil, salt and pepper. On a large tray place three quarters of the lemon slices and lay the fish on them (see tip). Stuff the cavity with the remaining lemon, minced garlic and a generous handful of fresh herbs, then season again with salt and pepper.

2. 2

   Roast the fish for 30 minutes, or until the flesh in the thickest part becomes opaque. Check by piercing the backbone with a knife—the flesh should separate easily.

3. 3

   For serving, carefully remove the skin, then lift the fillet from the back and belly—this yields one portion; each side provides two portions. Garnish with the roasted lemon slices.

4. 4

   Tartar sauce: In a blender, grind the blanched almonds and pine nuts into a fine powder. Moisten the white bread, squeeze out excess moisture and add it to the nut mixture, then add 2 pressed garlic cloves. Blend until smooth.

5. 5

   Add the juice of half a lemon, a pinch of salt and a generous pinch of black pepper. Slowly drizzle in 150 ml extra virgin olive oil in a thin steady stream while continuously whisking. When the oil emulsifies with the mixture, the sauce becomes smooth and fairly thick; add 2 tablespoons fish stock (or cold water) to achieve a creamy consistency.

6. 6

   Taste the sauce and, if needed, adjust the flavor by adding a little more lemon juice.