ingredients
serves 6
3/8 cup butter, plus extra to grease
1 large sea bass, about 3 pounds
salt and pepper
handful of mixed herb sprigs, such as tarragon, parsley, chervil, plus extra to garnish
saffron and orange sauce
1/2 tsp saffron strands
1 tsp cornstarch
1/2 pint heavy cream
finely grated zest of 1 orange
method
1. Line a roasting tin large enough to hold the fish with a lightly buttered sheet of foil. Rub the fish inside and out with salt and pepper and put in the foil-lined tin. Tuck the herbs into the cavity and dot the butter over the fish.
2. Cover the sea bass with foil and bake at 220°C (200°C fan oven) for 40 minutes or until the thickest part flakes easily when tested with a knife.
3. Meanwhile make the sauce. Crumble the saffron into a bowl, add 2 tbsp hot water and set aside. Blend the cornstarch with a little cold water in a small pan, then stir in the cream, orange zest and a little seasoning. Add the saffron and liquid to the pan and cook, stirring, until slightly thickened. Simmer gently for 3 minutes.
4. Carefully lift the cooked sea bass on to a board and peel away the skin from the upper surface, then turn the bass on to a warmed serving platter. Remove the skin from the other side. Garnish the fish lavishly with herbs and serve with the warm saffron and orange sauce.
more information
If the bass won't fit comfortably in the tray, cut off the head and bake it beside the fish. Reposition the head as you serve the fish.
