Whole sea bass gains plenty of flavour from being cooked on the bone, but you can also use fillets which may be easier to cook with first time around.

PREP TIME: 30 MINS

COOK TIME: 1 HOUR

SERVES 4

FOR THE LEMON DRESSING

• 120ml lemon juice

• 1 tbsp honey

• 3 whole lemons, quartered

• 3 tbsp olive oil

• ½ lemon, zested

• 1 spring onion, thinly sliced

• A bunch of coriander, chopped

• Pinch of chilli powder

• Salt and pepper

FOR THE AVOCADO PUREE

• 2 ripe avocados

• ½ lemon, juiced

• 2 drops of Tabasco sauce

• 2 tbsp olive oil

• Few sprigs of coriander

FOR THE SEA BASS AND COURGETTE

• 1.8kg whole sea bass

• 1 tbsp olive oil

• 1 courgette, halved

• 2 tbsp water

• 1 avocado 

TO MAKE THE LEMON DRESSING

1. In a saucepan add the lemon juice, honey and quartered lemons (do not remove the pips). Leave to simmer on a low heat for approximately 40 minutes.

2. Once the juice has reduced by half, pass through a sieve. Whisk the olive oil and lemon paste, then incorporate the lemon zest, sliced spring onion, chopped coriander, and chilli powder. Season to taste.

TO MAKE THE AVOCADO PUREE

1. Peel and stone, then place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt.

2. Blend until the purée is smooth (add a little water if the avocados are not ripe enough).

TO MAKE THE SEA BASS

1. Season the fish, then sear skin side down in a pan on a medium heat with a tablespoon of olive oil. Once the skin is crispy and lightly coloured turn and cook for a further one minute

2. In the same pan, sear the courgette for a couple of minutes until tender and cooked throughout. Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once coloured on each side, remove from the pan and then delicately plate all the ingredients