Wood-Fired Sea Bass with Charred Lemon & Herb Butter
Build a steady fire: Heat your wood-fired oven and push the fire/embers to one side so you have a clear cooking area with strong, even heat.
Prep the fish: Pat the sea bass dry. Score the skin 2–3 times on each side. Rub with olive oil, salt and pepper.
Make the herb butter: Mix butter with garlic, herbs, lemon zest and lemon juice. Season lightly.
Roast: Place the fish on a lightly oiled tray or cast-iron pan. Cook in the oven away from direct flame. Rotate the tray as needed for even cooking.
Finish with butter: When the fish is nearly done, add a generous spoon of herb butter on top of each fish and return to the oven briefly so it melts and bastes the fish.
Serve: Squeeze over extra lemon and serve straight away (with the optional roasted veg if you like).
