Roast sea bass with salsa verde

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Sea bass is a favourite fish of many top chefs due to its fine flavour and good texture. Other fish can be cooked in this way - trout, cod loins, salmon steaks or monkfish. Just smear with a little of the salsa verde before roasting. Serves 6. Takes 30 minutes. drizzle olive oil 6 sea bass bunch parsley, finely chopped bunch basil, finely chopped 5 anchovy fillets roughly chopped 2tbsp capers, chopped 1 green chilli, chopped (optional) 2 cloves garlic, crushed and finely chopped juice of 1 lemon 150ml (1/4pt) olive oil sea salt freshly ground black pepper Heat the oven to Gas 5, 190C, 375F. Lightly oil two baking trays. Using a sharp knife, make three slashes on one side of each fish. Place the sea bass on the baking trays. For the salsa verde, mix together the finely chopped parsley, basil, anchovies, capers green chilli, garlic, lemon juice, olive oil and seasoning, mix well. Spoon a tsp of the salsa verde into each of the slashes. Place the fish in the oven and roast for 10 minutes. Rotate the trays to ensure even cooking of the fish and roast for a further 5 minutes. Serve the remaining salsa in small individual bowls alongside the roasted fish. HAPPY EATING and cooking!!