For this one, you need Sea Bass fillets - boneless, but with the skin left on. Sea Bass is a delightfully-flavoured fish and so you need to be very careful with the seasoning.

Wash the fillets and place them skin-side-up on a board. Sprinkle the skins with a little salt - this will help the skins to separate from the flesh after they are served.

Get a shallow ceramic oven-proof dish - one in which the fish fillets will fit sungly - and wipe the surface with a little olive oil. Place the fish in the dish, skin side down.

Sprinkle the fillets with the juice of half a lemon and a very little finely-ground black pepper.

Cover the dish with aluminium foil and put it in a pre-heated oven for 20 minutes at 200C (Gas Mark 6).

Serve the fillets in the dish they were cooked in, perhaps garnished with a sprig of flat-leaf parsley.

Serve with Saffron Potatoes and a green salad.