Sea bass with tomatoes, samphire and green goddess sauce recipe ½ tsp Dijon mustard 250ml/8½fl oz olive oil, plus a little extra for drizzling and the dressing A small handful each of dill, tarragon, chervil and parsley, any stalks reserved Approx 2kg/4lb 4oz whole sea bass, scaled and gutted ½ lemon, finely sliced into rounds 300g/10½oz ripe tomatoes, cut into chunks Red wine vinegar Preheat the oven to 200C/400F/gas 6. Bring a pan of water to the boil and cook the samphire for three to five minutes until soft. Drain and leave to cool. To make the green goddess, use a blender or food processor to blend the anchovies, yolks, lemon juice, mustard and a pinch of salt until well combined. Very slowly add the olive oil, starting with a few drips and waiting for them to be incorporated before continuing. Try to not rush it as you will find it may split. Very finely chop the herbs, then stir them in along with the crème fraîche. Cover the bottom of a large baking tray with greaseproof paper and drizzle it with a little oil. Place in the tray and season the inside of the fish with salt and pepper, then insert the herb stalks (parsley is ideal) and a few lemon slices. Drizzle the skin with a little oil, season generously and place in the oven for 15-20 minutes. Test that the fish is done by inserting a skewer in along its backbone and leaving it there for 15 seconds. Carefully place the tip of the skewer against your lip; you want it to be warm. If it's cold, return the fish to the oven. Leave to cool or keep warm. Place the samphire in a mixing bowl and add the tomatoes. Season with pepper and a little salt (beware, samphire is quite salty), then add a splash of vinegar and a splash of oil. Mix well. Remove the fish from the bone and serve with the tomato and samphire salad and a good spoonful of green goddess.