bunch fresh basil
20 cherry tomatoes
1 red chilli
½ fennel bulb, sliced
6 garlic cloves, peeled and left whole
2 garlic cloves, minced
300g/10½oz small ratte or red-skinned new potatoes
½ onion, sliced
2 red peppers
460g//1lb roasted peppers, cut into pieces
3 tomatoes
100g/3½oz skinned almonds
2 tbsp breadcrumbs, toasted
4–6 tbsp olive oil
2 tbsp olive oil
pinch salt
30ml–50ml/1fl oz–2fl oz sherry vinegar
20ml/¾fl oz sherry vinegar
1 tbsp smoked paprika
1 large whole wild sea bass (about 900–1kg/2lb–2lb 4oz)
300ml/10fl oz white wine