Roast sea bass with charred asparagus, spring onions and avocado houmous

Serves 2 Starters and mains

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  • 1 large ripe avocado
  • juice 1⁄2 lemon
  • 180g houmous made with extra virgin olive oil
  • 2tsp hot horseradish sauce
  • 800g wild sea bass, gutted, scaled and head removed
  • 3tbsp extra virgin olive oil
  • 200g fine asparagus, trimmed and peeled
  • bunch spring onions, trimmed and shredded into lengths


Cut the avocado in half, remove the stone and scoop the flesh into a processor, add the lemon juice, houmous and horseradish sauce then whizz to a smooth purée and set aside.

Preheat the oven to 210C/410F/ Gas 7. Make 3 slashes per side through the skin of the fish then season lightly in both the slashes and cavity. Rub with a little of the oil and roast for 15 minutes on a foil-lined tray. Remove from the oven and cover. Set aside.

Switch off the oven and turn the grill onto high and set the shelf approximately 15cm from the top. Toss the asparagus and spring onions in the rest of the oil. Put the asparagus on a foil-lined tray and grill for around 5 minutes, turn and then add the spring onions and grill for a few minutes further until golden.

Remove the vegetables from the grill and place the fish under for a few minutes until the skin is just golden. Scattered with sea salt crystals. Serve the fish with the spring onions and asparagus, with a bowl of avocado houmous.

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