While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetizing final result by adding moisture, flavor and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole branzino (the Italian name for sea bass), topped with a fresh salad. Found off the coast of western and southern Europe, branzino is sweet and mild and crisps up nicely in the oven in under 20 minutes – perfect for when you’re short on time but don’t want to skimp on flavor.

We stuff our branzino with lemons and herbs to add a burst of bright, citrusy flavor before putting it in a roasting pan with squash and peppers. A  salad of roasted veggies with shaved spring onions, fennel, radish, parsley, dill and tarragon placed on top of the fish is the finishing touch. Tender and tasty, this branzino dish is almost too pretty to eat.