Share the joy

These delicious fish suppers are designed for tucking into together, whether that's a family dinner or a feast for feeding a crowd

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Stuffed sea bass with fennel and dill

SERVES 4

Ask your fishmonger to butterfly the sea bass for you, or use eight fillets with the skin on, secured with twine.

2 large fennel bulbs, sliced (reserving any leafy fronds)

4tbsp rapeseed oil

3 lemons

30g flat leaf parsley, chopped

15g fresh coriander, chopped

15g mint, leaves picked and chopped

30g dill, chopped

2tbsp baby capers, drained and chopped

1tsp caster sugar

4 butterflied sea bass, 300-400g each, skin on

Salt and pepper

Sherry vinegar, to serve

1 Preheat the oven to 200C/Gas 6. Place the fennel in a roasting tray with 2tbsp of the oil and season. Grate over the zest of one lemon and toss to coat. Put the tray in the oven for 25 minutes, turning three times during cooking, until softened and turning golden. Remove the tray from the oven and allow the fennel to cool.

2 Put the zest of one lemon into the bowl of a food processor. Add all the herbs and pulse to chop. Scrape down the sides of the bowl, then add the cooled fennel along with the capers and sugar. Season. Pulse again until the fennel is roughly chopped and well combined. Transfer the stuffing mixture to a bowl and set aside.

3 When you're ready to cook, line two roasting trays with nonstick baking paper.

4 Place two sea bass on each tray, season them well inside and out and drizzle the remaining oil over. Take the stuffing mixture and spoon evenly into each fish, then close and press gently to secure. Cut the remaining lemon into slices and place one on top of each fish. Use three silicone roasting bands or pieces of butchers’ twine at even intervals to secure each bass and keep the stuffing in.

5 Cook in the oven for 20-25 minutes, or until the fish is tender. Remove from the oven and allow the fish to rest for 2 minutes before serving.