Baked sea bass with lemon & herbs (with Tarator sauce)

Ingredients

• 1  sea bass fillets whole
• 1 tbsp olive oil 
• 2 large optional: lemon thinly sliced (peel and all)
• 3  garlic clove crushed
• 50 g almond flour 
• 50 g pinenuts 
• 2 large sandwich bread white thin
• 2  garlic clove crushed roughly chopped
• 0.5  juice of lemon plus a tablespoon
• 150 ml olive oil extra virgin extra-virgin
• 2 tbsp fish stock cold

Equipment

• food processor
• baking sheet
• oven
• knife

Directions

1. Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper.
2. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.
3. Bake the fish for 30 minutes or until the flesh is opaque at its thickest part slide a knife into the backbone area to heck.
4. To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.FOR THE TARATOR SAUCE
5. Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.
6. Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.
7. Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.