Sea bass with chilli, oregano and olive oil

Ingredients:

2 Sea bass fillet

1 Small Red chilli

1 tsp oregano leaves

2 tbs Extra Virgin olive oil

A handful of mixed salad leaves including parsley, fennel, dill, tarragon and basil

1 lemon sliced

Method:

Clean and gut the fish and remove all the scales

Firstly remove the seeds of the chill, finely dice and blanch in boiling water

Immerse in cold water and drain

Chop the herbs and mix with a little olive oil and the chopped chilli

Stuff the cavity of the fish with the chilli and the herb mixture and a slice of lemon

Rub the skin with a little olive oil and seasalt

Place the fish on a baking tray with grease proof paper

Bake in a hot oven for about 20 minutes or until the thickest part of the fish is opaque

Finish with the dressed salad leaves and serve with a lemon wedge