Whole sea bass is a real treat, with plenty of flavour from being cooked on the bone, but you can also use fillets, which may be easier to cook with first time around.

Recipe suitable for:

• To reduce inflammation in Crohn’s disease (if made with reduced avocado)

• To maintain remission in Crohn’s disease

• To reduce symptoms of Crohn’s disease and ulcerative colitis

• For intestinal narrowing

• For coeliac and gluten intolerance

• For lactose intolerance

All recipes adapted from Tasty & Healthy, by Omer Miller and Elinoar Rabin (with recipes from Albert Roux)

• To make the lemon dressing: In a small saucepan add the lemon juice, honey and the quartered lemons (include the pips).
• Simmer on a low heat for approximately 40 minutes. Once the juice has reduced by half, pass through a sieve. In a small mixing bowl together the olive oil and lemon paste. Mix in the lemon zest, sliced spring onion, chopped coriander, and chilli powder. Season to taste.
• For the avocado purée: peel and stone the ripe avocados. Place the avocados in a blender with the lemon juice, Tabasco, olive oil, coriander and a pinch of salt. Blend until smooth (you might need to add a little water if the avocados are not ripe enough).
• For the sea bass and courgette: make sure the fish fillets are clean and properly descaled before using. Season them with salt. Sear the fish skin side down in a pan with a tablespoon of olive oil on a medium heat. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn the fish over and cook for a further 1 minute (depending on the size of the fillet).
• In the same pan, sear the courgette for a couple of minutes and deglaze with water. Once the water has completely evaporated, the courgette should be tender and cooked throughout.
• Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once the avocado segments are coloured on each side remove from the pan and delicately plate all the ingredients.