We know that by now some of our regular customers are missing the talents of our kitchen. Whilst the venue may be different, we are hopeful to offer our customers a weekly recipe you can make in the comfort of your home and have a small taste of luxury during this unsettling lockdown.

You can catch our head chef, Josh Brook, every Wednesday with Eliza Philippidis on BBC Radio Guernsey to talk through some of our favourite recipes with household ingredients. This week’s recipe was a roast sea bass, Greek vegetable & toasted pitta which you can follow along at https://www.bbc.co.uk/sounds/play/p093pkmr starting at 2hr21mins. 

Our paired wine for this dish will be an Assyrtiko, Greek white available from The Wine Alley at £18 a bottle. It’s a citrusy wine, with good acidity to cut through the fish oils in the dish and has a lovely saline note to it. The perfect match for a Greek bass!

If you’re shielding or isolating, The Wine Alley are offering curb-side pickups or deliveries. Call them on 01481726747

Roast Sea Bass, Greek Vegetables & Toasted Pitta

4 People

40 minutes

Ingredients

Whole Sea Bass                       700g

Cherry Tomatoes                    50g

Courgettes                              100g

Red Onion                               100g

Red Sweet Pepper                  100g

Parsley                                    50g

Garlic Cloves                           4

Oregano                                  2tsp

Rosemary                                2 springs

Balsamic Vinegar                    50ml

Fish Sauce                               1 tbsp

Pitta Breads                            4

Extra Virgin Olive Oil

Flaked Sea Salt

Cracked Black Pepper

Directions

1. Preheat the oven to 180°C.
2. While the oven is preheating slice the vegetables into rondelles and roughly chop the parsley.
3. Mix the vegetables with the the dried and fresh herbs, balsamic vinegar, fish sauce, and a couple of pinches of sea salt and cracked black pepper and leave to marinate.
4. Once the oven is at the correct temperature, spread the vegetables and rosemary on a baking tray with grease proof paper, drizzle with olive oil and cook for 15 minutes.
5. Remove the vegetables and preheat the oven to 220°C.
6. Stuff the fish with the vegetables and rosemary and cover the fish skin generously with olive oil and sea salt. Place on a sheet of baking paper on a roasting tray and cook for 7 minutes.
7. Remove the fish, flip, and reapply the olive oil and salt to the fish skin. Cook for a further 7 minutes.
8. Once cooked (if using probe, check in the flesh closest to the head and remove at 60°C – the fish will continue to cook to the desired temperature of 62°C) remove from oven and leave to rest.
9. While the fish is resting cover pitta breads in olive oil and grill for one minute each side.
10. Serve the stuffed fish on one plate to share.