Adam Byatt served up tasty cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda on Saturday Kitchen.

The ingredients for the hazelnut pesto are: olive oil, to cover, 1kg Piedmont hazelnuts and pinch salt.

For the bagna cauda: 500g whole milk, 50g garlic cloves, chopped, 250g anchovies, 5 free-range egg yolks, 40g Dijon mustard, 700ml vegetable oil, 100ml olive oil, 120ml warm water, 1 tsp sea salt and 2 lemons, juice only.

For the sea bass: 250g sea bass loin, sliced, 2 blood oranges, segmented and juice squeezed, segments to garnish, salt and freshly ground black pepper, 1 red chilli, seeds removed and finely sliced, to garnish, edible marigold leaves, to garnishedible marigold leaves, to garnish.

For the sousing liquor: 100g white wine vinegar and 50g caster sugar.

For the purple sprouting broccoli: 1kg purple sprouting broccoli, outer leaves removed, 2 tbsp olive oil, for grilling and pinch salt.

To serve: 20g freshly grated Parmesan and 1 smoked anchovy.

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