A roasted whole sea bass makes a beautifully light dinner for 2 people over the spring and summer months, when bass is at its peak in Britain. Roasting is a simple technique which flatters sea bass' delicate white flesh.
As well as stuffing the fish, you can lay fresh vegetables into the base of the baking tray before adding the sea bass - these should cook at roughly the same rate as the sea bass. Sliced fennel, peppers and tomatoes all go nicely and make a nice accompaniment for the fish once cooked.
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