- 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)
- 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.