Richard Bainbridge served up a tasty salt-baked sea bass with beurre blanc on Saturday Kitchen.

The ingredients for the sea bass are: 800g sea bass, gutted, fins and scales removed, handful of fresh green herbs, such as flatleaf parsley, fennel, thyme or bay leaves, 1 lemon slice, 2 large free-range egg whites and 500g salt.

For the beurre blanc: 240ml white wine, 100ml white wine vinegar, 1 tbsp finely chopped banana shallot, 1 tsp white peppercorns, 2 tbsp double cream, 200g butter, chilled and chopped, ½ lemon, juice only and few wild garlic leaves, roughly chopped.

For the asparagus: 1 bunch asparagus, splash olive oil, sea salt and ground white pepper.

To serve: wild garlic butter, wild garlic flowers and bunch watercress.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.