Instructions: Heat 2 tbsp oil in a saucepan and gently fry the onions and garlic until just softened.

Cool.

Stir in the dill and plenty of salt and pepper.

Use this to stuff the sea bass.

Place each fish on a large oiled sheet of foil. Score two slits in each side of the fish.

Slowly drizzle over the pernod.

Loosely wrap each fish in a foil parcel tightly sealing around the edges.

Place on a baking sheet and bake at 200C/400F/ Gas Mark 6 for 20 to 25 minutes unwrapping the foil for the last 5 to 10 minutes.

Test if it is cooked by inserting a knife into the thickest part: it is ready when the flesh comes away easily from the bone.

Serve piping hot either in their parcels or removed to plates with the juices poured over.

If you can only find larger sea bass use two 500g fish and add on an extra 5 to 10 minutes to the cooking time.

Serves 4

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