This whole sea bass recipe is served with a vibrant sauce vierge, creating a beautifully light and colourful dish full of summery flavours. Chef Oliver Gladwin takes inspiration for this dish from his time living on the Dorset coast: "A bike ride down to the beach with just a worm and a hook on a line, early enough to catch the first light of a summer dawn, can provide the thrill of catching your own wild sea bass. When I lived down in Dorset the best treat on a day off was not to have a lie-in, but to go early morning fishing on Chesil Beach.
Sea bass is an exquisitely textured, sweet-fleshed fish that needs careful treatment in the kitchen. It should be plain baked to just ‘pearly’ in colour and served with very simple accompaniments. For me, a sauce vierge – ‘virgin sauce’ – made from virgin unprocessed oil and delicate baby vegetables, is perfect."