Ask your fishmonger to clean and descale the sea bass for you or buy a ready-prepared whole fish from the fish counter at the supermarket. Season the fish with Maldon sea salt and the Ras el Hanout.

To prepare the quinoa heat the rapeseed oil in a non-stick frying pan and gently fry the chopped onions with the garlic until lightly browned. Add the quinoa then cook for 2 minutes stirring continuously.

Add the hot vegetable stock and simmer for 30 minutes until the grains are slightly translucent. Add the spinach, mix, then remove the pan from the heat.

Line the roaster with a large sheet of baking paper. Spoon the quinoa on to the centre of the paper then place the fish directly on top and wrap the paper around tightly. Bake for approximately 25-35 minutes at 185°C / 160°C Fan / Gas Mark 4.

When cooked remove the roaster from the oven and open the parcel. When serving please be careful about the bones, the fish should fall away from the bones once cooked.

Cook's Notes

This is very much a sharing dish, ideal served in the roaster in the middle of the table for everyone to help themselves.

No flavour is lost in the cooking of this dish as it's all absorbed by the quinoa as it cooks in the juices.

The spices can be omitted for a simpler dish that can be served all year round.