Baked Seabass with Citrus and Herbs

Fish

• 30-35cm fresh seabass, head trimmed at 25cm
• 1 lemon, sliced
• |1 blood orange sliced
• Olive oil
• Salt
• Black pepper

Herb sauce

• 30g parsley
• 30g basil
• 1 garlic clove, minced
• ½ lemon, juice only
• Olive oil
• Salt

To serve

• Charred lemons
• Lemon leaves

Preheat the oven to 200°C. Rinse the seabass under cold water and pat dry with kitchen paper. Place the fish on the lightly oiled Le Creuset Stoneware Fish Baker and make three shallow diagonal slashes on the top side of the fish. Drizzle lightly with olive oil and season generously with salt and black pepper, rubbing into the cuts and cavity of the fish.

Stuff the cavity with slices of lemon and blood orange. Drizzle again with a little olive oil. Bake for 20–25 minutes, or until the flesh is opaque and flakes easily with a fork.

Meanwhile, prepare the herb sauce. Place the parsley, basil, garlic and lemon juice into a food processor and blend until finely chopped. With the motor running, drizzle in olive oil until you have a smooth, spoonable sauce. Season with salt to taste.

Serve the baked seabass whole, accompanied by the herb sauce. Garnish with charred lemon halves and fresh lemon leaves forpresentation. Serve with fresh garden greens and a crusty baguette.