Whole Sea Bass Stuffed with Chestnuts and Herbs

Pat the sea bass dry inside and out with kitchen paper. Rub the cavity and scored skin of each fish with the halved garlic clove, then season generously inside and out with sea salt and black pepper. Set aside at room temperature.

Heat 1 tablespoon olive oil and 15g butter in a frying pan over medium heat until foaming subsides. Add the shallots and diced fennel and cook, stirring frequently, until fully softened and just beginning to turn golden, about 8 minutes.

Add the minced garlic and thyme to the pan and cook, stirring, until fragrant, about 1 minute.

Remove the pan from the heat. Fold in the chopped chestnuts, parsley, tarragon, lemon zest, crème fraîche and cayenne pepper. Season the farce with salt and pepper to taste and allow to cool for 5 minutes.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Line a large roasting tray with lemon rounds and drizzle with 1 tablespoon olive oil.

Divide the farce evenly between the two fish, packing it firmly into the cavities. Secure each cavity closed with 2–3 cocktail sticks. Lay the stuffed fish on top of the lemon rounds in the tray and pour the white wine around — not over — the fish.

Drizzle the fish with the remaining 1 tablespoon olive oil and place in the oven. Roast until the skin begins to blister and the flesh at the thickest part of the score reads 63°C on a meat thermometer, about 25–28 minutes.

While the fish roasts, melt the remaining 75g butter in a small saucepan over medium heat, swirling constantly, until the milk solids turn nut-brown and smell of hazelnuts, about 4 minutes. Remove immediately from the heat and stir in the reserved fennel fronds.

Remove the fish from the oven and spoon the brown butter generously over the scored skin. Return to the oven and roast for a final 4 minutes until the skin is deeply golden and crisp and the internal temperature at the thickest point confirms 63°C.

Rest the fish uncovered for 5 minutes before removing the cocktail sticks. Serve directly from the roasting tray, spooning the pan juices over each portion.