Let your guests unwrap their parcel at the table. Mouth wateringly simple and no washing up!
Serves: 2 Prep: 10 minutes Cook: 25 minutes
1 large or 2 small whole sea bass, gutted, cleaned and de-scaled
1 large lemon, sliced
4 tbsp fresh pesto
A splash of white wine
Halen Môn sea salt
Pre-heat the oven to 200ºC/400ºF/gas mark 6
Using a sharp knife, slash the sea bass skin and place on a large double thickness piece of baking parchment.
Stuff the cavity with the lemon slices and smear the pesto over the skin. Bring up the sides of the parchment and add a splash of white wine.
Place the sea bass on a baking sheet and secure the parcel firmly. Bake for approximately 25 minutes.
Serve with a fennel and tomato salad.