Mary Berry served up tasty whole seabass with lime, dill butter sauce and picante peppers from a jar on Mary Berry’s Foolproof Cooking.

Mary says: “Using lime and dill sharpens the flavour of the delicate fish.”

The ingredients are; 2 x 700g whole sea bass, each gutted with fins and head removed, 100g butter, softened, plus extra for greasing, finely grated zest and juice of 2 limes (reserving the squeezed lime halves), 4 mild picante peppers from a jar, drained and finely chopped, 6 sprigs of dill, leaves chopped (reserving the stalks), plus extra chopped dill to garnish, 200ml full-fat creme fraiche, 2tsp Dijon mustard, 1 tsp caster sugar, salt and freshly ground black pepper.