Recreating restaurant-quality food in your own kitchen, especially when the star of the show is a gleaming fillet of wild sea bass, is always a thrill. This beautiful dish, created by the wonderful Thom Bateman, celebrates the very best of British seasonal ingredients, pairing the sweetness of Isle of Wight tomatoes with the delicate richness of hand-picked crab and a fragrant lemongrass sauce. .We like to describe the taste of wild sea bass as a cross between cod and mackerel. The flavour and texture of sea bass means it can hold its own if cooked really simply and is also robust enough to take on any flavour. We only source Wild Sea Bass, caught using rod and line by a brilliant husband and wife fishing duo in Dorset.
It’s a recipe designed for lingering evenings at home, a chance to slow down, pour a glass of wine, and cook something truly special that will impress without being overly complicated.