James Martin salt baked sea bass with Provence potatoes, wilted spinach and hollandaise sauce on James Martin’s Saturday Morning.

The ingredients are: Salt baked seabass, 8 large egg whites, 750g sea salt, A few sprigs of rosemary, thyme and tarragon, 2 oranges peeled and sliced, 1 lemon peeled and sliced and 1 x 1.5kg seabass gutted, scaled, fins removed.

For the hollandaise: 50ml lemon juice, 50ml white wine vinegar, 2 sprigs of tarragon, 4 turns of black peppercorns, 3 egg yolks and 225g melted butter.

To serve: Rosemary roasted baby potatoes and Wilted spinach.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.