https://www.regalfish.co.uk/seafood/whole-fish/sea-bass-whole-descaled/
Admittedly, my filleting skills need improving, but I used, the bones and head to make a lovely fish stock, which added bags of flavour to the final dish. I steamed the fillets in a tin foil bag in the oven with ginger, garlic and chilli.
In order to make it a proper meal I steamed some broccoli with the same aromatics, fried off an Asian mushroom mix and served it with wild rice. To garnish I added some hibiscus salt.
