1 leek, trimmed, sliced
2 celery stalks, trimmed, sliced
2 shallots, peeled, chopped
2 bay leaves
small bunch fresh thyme
375ml/13fl oz white wine
handful flatleaf parsley leaves, chopped
pinch celery salt, preferably from Anglesey
Preheat the oven to 180C/350F/Gas 4.
For the sea bass, wash the sea bass and pat dry with kitchen paper. Stuff the fish with the crushed garlic and lemon slices.
Pour a third of the sea salt into a large glass or ceramic baking dish to cover the bottom. Place the stuffed sea bass on top of the layer of salt, then cover them with the remaining salt. Sprinkle the top of the salt covering with a little cold water and press the salt down to compress.
Transfer the fish to the oven and bake for 25-30 minutes.
Remove the baked fish from the oven and set aside to cool slightly. Gently remove the salt crust, removing the last specks of salt from the fish skin using a pastry brush.
Meanwhile, for the cabbage, heat the butter in a large pan over a medium heat. When the butter is foaming, add the shredded cabbage and leeks and fry for 3-4 minutes, or until wilted.
Add the fish stock and cream and continue to cook for a further 5-6 minutes, or until the volume of liquid has reduced and thickened slightly. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, for the chips, heat the vegetable oil in a deep-fat fryer to 130C. Alternatively, heat the vegetable oil in a pan over a medium to high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil is dangerous. Do not leave unattended.)
Carefully lower the potato wedges into the hot oil in batches. Deep fry for 8-9 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining batches of potato wedges.
Increase the temperature of the oil to 180-190C. Return the potato wedges to the hot oil, in batches, and cook for a further 4-5 minutes, or until crisp and golden-brown and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining batches of potato wedges.
For the mussels with leeks, heat the butter in a pan over a medium heat, add the leeks, celery and shallots and fry for 3-4 minutes, or until softened.
Add the bay leaves and thyme and continue to fry for a further 1-2 minutes.
Pour in the white wine and add the mussels, then cover the pan with a lid and bring to the boil. Continue to cook for 3-4 minutes, or until the mussels have opened (discard any mussels that have not opened during cooking).
Stir in the parsley and celery salt and heat through.
Meanwhile, for the corn-crusted oysters, heat the grapeseed oil in a small pan over a medium to high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil is dangerous. Do not leave unattended.)
In a bowl, mix together the cornmeal, ground cumin, ground fennel seeds and spiced sea salt until well combined.
In a separate bowl, whisk together the eggs and milk until well combined.
Dip each oyster into the egg mixture, then dredge in the cornmeal mixture until completely coated.
Carefully lower the coated oysters into the hot oil in batches. Deep fry for one minute, or until the coating is crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining batches of oysters.
To serve, spoon the cabbage into the centre of four to six serving plates. Flake the sea bass into large pieces and place a portion on top of each serving of cabbage. Sprinkle with a pinch of vanilla salt. Arrange the cornmeal-crusted oysters and chips alongside. Spoon the mussels and leeks into small serving bowls alongside. Garnish with a wedge of lemon.
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