While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetising final result by adding moisture, flavour and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole sea bass (or “Branzino” to use its Italian name), topped with a fresh salad. Found off the coast of western and southern Europe, sea bass is sweet and mild and crisps up nicely in the oven in under 20 minutes – perfect for when you’re short on time but don’t want to skimp on flavour.

We stuff our sea bass with lemons and herbs to add a burst of bright, citrusy flavour before putting it in a roasting pan with squash and peppers. A salad of roasted veggies with shaved spring onions, fennel, radish, parsley, dill and tarragon placed on top of the fish is the finishing touch. Tender and tasty, this dish is almost too pretty to eat.