Still a relative newcomer in the dining scene compared to the likes of salmon, sea bass has gained much deserved popularity in recent years. It makes an excellent starter fish as it is light and succulent but pairs well with strong flavours, meaning you can present an opening dish that packs a punch but will not overwhelm the rest of your menu.

Sea bass is an attractive, versatile fish with a lot of potential - flavour-wise it offers global appeal. Galton Blackiston utilises the plump firmness of the fish in his Chinese-style battered sea bass, while it provides a welcome depth of flavour to European dishes too, such as Mark Jordan's stunning take on the French bouillabaisse, and Robert Thompson's sea bass carpaccio, a simple starter beautifully flavoured with chilli and oregano.

Whichever dish you choose, take a look at our how to cook sea bass guide for advice on cooking your fish to perfection.