Fisherman’s lunch

Preparation method

1. For the focaccia, mix all of the ingredients, except the rosemary, together in a bowl until well combined. Cover with cling film and prove in the fridge overnight. Knock the dough back and set aside to prove for a further 2 hours.

2. Knock the dough back again and place into an oiled baking tray measuring 35cm x 25cm/14in x 10in. Spread the dough out until it covers the bottom of the tray and set aside to prove for one hour.

3. Preheat the oven to 220C/425F/Gas 7.

4. Drizzle the dough with olive oil and make indentations with your fingers. Sprinkle with sea salt and the rosemary sprigs. Set aside to prove for 10 minutes.

5. Bake the foccacia for 10 minutes, then reduce the oven to 180C/350F/Gas 4 and cook for a further 10 minutes. Remove the bread from the oven and set aside to cool slightly.

6. For the fennel salad, mix the fennel, apple and lime zest together in a bowl. Bring the lime juice and sugar to the boil in a saucepan, then pour the mixture over the fennel mixture. Season with salt and freshly ground black pepper and set aside to marinate for one hour. Stir in the salami.

7. For the sea bass, place the potatoes into a saucepan, cover with cold water, add a pinch of salt and bring to the boil. Boil for 5-10 minutes, or until tender. Drain and set aside to cool, then cut each potato into quarters.

8. Mix the softened butter, lemon zest and juice (reserving a little juice) and a pinch of salt in a bowl until well combined. Spread the lemon butter over each sea bass fillet and chill in the fridge.

9. Preheat the oven to 150C/300F/Gas 2. Cut out four squares of greaseproof paper, each big enough to wrap around the fish.

10. Mix together the remaining ingredients in a bowl. Sprinkle some of the herbs onto each square of greaseproof paper and add a pinch of salt and a little lemon juice. Place a piece of fish onto each square of paper and arrange 3-4 potatoes around the edge, pull up the corners of the paper and scrunch together to form a parcel. Place each parcel onto a baking tray and bake for 12-15 minutes.

11. For the sardines, heat the oil in a saucepan and fry the carrots, shallot, star anise and coriander seeds for 2-3 minutes. Add the white wine, white wine vinegar and caster sugar and simmer for five minutes. Remove the pan from the heat and stir in the coriander. Place the sardines into a roasting tray, season with salt, then cover with the carrot mixture and set aside for 15 minutes.

12. For the oysters, whisk the egg whites in a bowl until frothy and sprinkle the breadcrumbs onto a plate.

13. Carefully roll the oysters in the egg whites, then coat in the breadcrumbs and place onto a baking tray. Chill in the freezer for five minutes.

14. Meanwhile, heat the groundnut oil in a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

15. Deep-fry the oysters for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little rock salt.

16. To serve, arrange the sardines on a platter with the carrot and shallot pickle on top. Sit the oyster shells on the platter, fill them with the fennel salad and sit the fried oysters on top. Carefully place the sea bass in the middle of the platter. Serve the foccacia alongside.

Overnight preparation time

1 to 2 hours cooking time

Serves 4