James Martin served up a tasty sea bass en papillote with Greek olive oil and salsa verde on James Martin’s Saturday Morning.

The ingredients are: 4 IOW tomatoes sliced, A few capers, Stoned olives, 2 x 200g seabass fillet scored, Few sprigs oregano, Drizzle of olive oil, Salt and pepper.

For the Salsa Verde: 1 small bunch basil picked and chopped, 1 clove garlic, peeled and crushed, 2 tbs small capers, 1 small bunch parsley, chopped, 4 anchovies, chopped, 1 lemon, juice and zest and 50ml olive oil.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.