Wood-Fired Sea Bass with Charred Lemon & Herb Butter

Method

Build a steady fire: Heat your wood-fired oven and push the fire/embers to one side so you have a clear cooking area with strong, even heat.

Prep the fish: Pat the sea bass dry. Score the skin 2–3 times on each side. Rub with olive oil, salt and pepper.

Make the herb butter: Mix butter with garlic, herbs, lemon zest and lemon juice. Season lightly.

Roast: Place the fish on a lightly oiled tray or cast-iron pan. Cook in the oven away from direct flame. Rotate the tray as needed for even cooking.

Finish with butter: When the fish is nearly done, add a generous spoon of herb butter on top of each fish and return to the oven briefly so it melts and bastes the fish.

Serve: Squeeze over extra lemon and serve straight away (with the optional roasted veg if you like).

Stone bake oven tips

• Fish cooks fast; keep it out of direct flame and use a tray/pan for control.
• If the skin is colouring too quickly, move it further from the fire and rotate the tray.
• A charred lemon (cut-side down on the hot tray for a minute) adds loads of flavour without needing sauces.

Optional variations

• Swap herb butter for a quick chilli, garlic & olive oil
• Add capers to the butter for a salty punch.
• Serve with warmed flatbreads to mop up the juices.