Together they made a dish we can’t stop dreaming about: Sea Bass with Pea Purée and Cauliflower Cavatelli. While we’re smitten with the entire dish, it was the pasta sauce made with ...

For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down ...

Preheat the oven to 200C/400F/Gas 6. For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet.