Stuffed whole seabass

Giovann Attard, executive chef at Norma in Central London, has created a dish which will help you to get the most out of a whole piece of fish.

SERVES 2

INGREDIENTS: 2 sea bass filleted and canoed

(cut along the top to make a pocket for the stuffing),

1 lemon, olive oil, salt

For the stuffing: 100g bread which can be a few days old, 25g black olives chopped, 50g tomatoes chopped, 20g capers, chopped parsley,

50ml extra virgin olive oil, ½ lemon zested

For the dressing: 1 small shallot chopped finely,

50ml extra virgin olive oil, 10ml Moscatel vinegar,

10ml lemon juice, 2tsp parsley chopped finely

METHOD: Cut the bread into rough pieces, then blitz in a blender to make coarse breadcrumbs. In a bowl mix the ingredients (apart from the salt) and set aside. For the dressing, mix all ingredients and set aside. Preheat your oven to 180C.

Dry the inside of the fish with disposable kitchen towel to make sure that it is clean.

Drizzle olive oil on a baking tray and place the fish on their bellies. Drizzle some more olive oil on the inside of the fish and sprinkle a little salt.

Stuff the fish with the mixture (you should have around 100g of stuffing per fish). Drizzle a little more olive oil on top.

Place in the oven for around 12 minutes until the fish is cooked and the stuffing mix is golden brown. Serve with the shallot dressing and a lemon wedge.