There has been too much NHS and not much fun! Lets change that.
Billingsgate is arguably London’s best place to get fresh sea food. You need to be there early to get Wild Sea Bass.
The simplest way to cook it is with a fish kettle.
After cleaning the fish (gut and scale) line the kettle with a few spring onions (to prevent sticking) and add water to the base of the kettle. We steamed for exactly 7 minutes for our fish which was around two pounds. You can really taste the ocean.
The wine: well what else but the best valued Burgundy. We picked a 2004 Puligny-Montrachet. How they compliment each other! It has such a silky feel on the tongue, a hint of nuts that compliments the fish with some citrus flavour that is not overpowering the delicate sea bass. Beautiful finish. A delicate big wine!!!