Kim Woodward serves up tasty wild sea bass en papillote dish on Saturday Kitchen.

The ingredients for the sea bass: 50g sea beets, 50g sea aster, 20g sea purslane, clementine peels, 300g pumpkin, peeled and diced, 20g fresh dill, 2 x 140g wild sea bass, filleted, 150ml fish stock, olive oil, for frying, 100g mussels, preferably Shetland mussels, scrubbed and debearded (discard any mussels with broken shells and any that refuse to close when tapped), 1 shallot, finely chopped, parsley stalks and 100ml white wine.

For the hollandaise sauce: 3 clementines, segments and juice, peel reserved, 100ml white wine vinegar, 100ml white wine, 3 free-range egg yolks, 150g clarified butter, splash Tabasco and few sprigs fresh dill, chopped.