Baked Stuffed Fish

Preheat the oven to 200°C (180 fan) | 400°F | gas 6.

Parboil the potato in a large saucepan of salted, boiling water for 10 minutes. Drain and allow to cool to one side.

Butterfly the sea bass with a sharp knife (you can ask your fishmonger to do this for you). Drizzle half of the olive oil inside the fish and stuff with half the parsley. Season the insides well. Make a few diagonal slashes in the skin of the fish. Rub the rest of the olive oil and parsley into the slashes.

Season the fish well and sit in a roasting tray. Pour over half the lime juice. Roast for 30 minutes uncovered. Remove the fish from the oven and cover well with aluminium foil.

Melt the butter in a large frying pan set over a moderate heat. Add the diced potato once the butter stops foaming. Sauté for 4-5 minutes until golden brown in colour all over, tossing and stirring frequently.