Instructions: Preheat the oven to 200C/400F/Gas 6.

Dry the sea bass thoroughly with kitchen paper.

Take a large piece of foil and place it in an ovenproof dish.

Put the lemon slices onto it and place the fish on top.

Season the inside of the fish adding the sprigs of thyme.

Using your hands massage 4 tablespoons of the oil into the skin of the fish and season with salt and pepper.

Mix the mint parsley fennel leaves basil chives and celery leaves.

Place half the herbs inside the fish.

Bring up the sides of the foil to enclose the fish and seal the edges carefully you will need to open and seal the foil agam at a later stage.

Bake for 30 minutes.

Remove from the oven and carefully open the foil.

Mix the remaining herbs with the lemon juice and remaining 2 tablespoons of oil and spoon over the top of the fish.

Leave the foil open but gathered round the fish to protect it from the fierce heat of the oven and bake for a further 5 minutes.

Make sure the fish is cooked by piercing the flesh by the backbone.

To serve the fish make an incision along its back detach the fillet from the head and tail and remove completely from the fish.

Cut each fillet in two.

Turn over and repeat.

Spoon over the herbs and juices and serve.

The italians prefer sea boss to any other fish. They call it spigola or branzino. It is one of the most beautiful fish with white firm meat which keeps a fantastic taste of the sea. Here it is cooked in foil and when you open the parcel a wonderful aroma is released. Serve it with freshly boiled new potatoes and green beans sauted in a hale butter. Remember to collect the juices and herbs and spoon them over each serving. When you buy a spigola make sure that it is very fresh with clear eyes very red gills and your fishmongcrs guarantee that it is really fresh. Under no circumstances shouldyou cook this dish with a frozen fish. However feel free to choose your own preferred fish (such as grey mullet) should you not find sea bass.

Serves 4

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