Whole sea bass with mango salsa

Method

1. To prep the fish, use a sharp knife to make make 3-4 deep slashes in the skin, almost to the bone, on both sides. This will help the fish cook evenly. Line a roasting tin with baking paper, if using, and brush the paper with a little olive oil. Put the fish in the tin and brush them all over with 1 tbsp olive oil, including inside the cavities, then season all over with salt and pepper. Put the lime slices and coriander stalks inside the cavities. Heat the oven to 200°C fan/gas 7.
2. Mix all the salsa ingredients together and season them well with salt and pepper. Let the salsa sit for the flavours to develop while you cook the fish.
3. Bake the sea bass for 18-20 minutes – the skin should be a bit blistered and the flesh underneath should be just opaque. Cooking time will depend on the size of the fish, so check early and check often.
4. Serve with the salsa, lime wedges and perhaps a green salad and/or some kind of potatoes: small, steamed or boiled potatoes, little roast potatoes – or, of course, chips would be wonderful.