Not a cheap dish, but a glorious one. A real treat. If you have a large enough roasting tin, use one of the solid shelves that are part of your oven.Prep time: 25 minutes | Cooking time: 45 minutesSixFor the aioli For the sea bassWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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