Rick Stein served up a tasty whole sea bass with a chive and fennel mayonnaise on Rick Stein’s Cornwall.

The ingredients are: 2 whole sea bass (about 450g-500g each), gutted, cleaned and trimmed of fins, 2 tbsp olive oil, 1 bunch fennel herb, 2 tbsp pastis and salt and freshly ground black pepper.

For the fennel mayonnaise (makes 150ml): 1 egg yolk (at room temperature), 1 tsp white wine vinegar, 150ml sunflower oil, rapeseed oil or olive oil (or combination), 1½ tsp pastis, 2–3 chives, finely chopped and ½ tbsp fennel herb, finely chopped.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.