3 lb (1.5kg) wild sea bass, gutted, de-gilled and descaled, with the head left on
2 stems of rosemary leaves - removed from stems
2 tsp flaked sea salt for bass plus extra for mushrooms
2 tbsp extra virgin olive oil
¼ cup (20g) porcini mushrooms, soaked in just enough hot water to cover them
2 large handfuls of oyster mushrooms, torn
4 tbsp (30g) knob of butter
One jar of artichokes, drained of oil and halved
Juice of ⅓ of a lemon
Splash of extra virgin olive oil
For the gremolata:
Two handfuls of parsley, finely chopped
Finely-grated zest (not pith) of 2 unwaxed lemons
3 cloves of garlic, very finely chopped
1. Turn on the grill to full. Finely chop the rosemary leaves with the sea salt. Wipe the fish’s skin on both sides with some kitchen paper until very dry and sprinkle the rosemary salt over both sides of the fish. Place the fish under the grill, about 8 inches from the element. To check when to turn the fish (after about 6-8 minutes), slide a knife into the thickest part of the meat behind the fish’s head. It should slide in easily. Where you imagine the tip of the knife about to touch the central running spine there should be the faintest bit of resistance. If ready, turn the fish over and put back under the grill for a few minutes.
2. Pour the porcini mushrooms and their water into a medium frying pan. Next, bring to a simmer and rapidly boil away the mushroom stock until it is very syrupy and nearly evaporated. Add the butter and stir it in, followed by the artichokes. Sauté fairly briskly, turning regularly, until the mushrooms and artichokes are well-colored and deep golden brown. Take care not to burn the butter.
3. While the mushrooms and artichokes cook, finely chop the parsley and garlic. Mix them together with the finely-grated lemon zest for the gremolata. Finish by seasoning to taste and adding the juice of about half a lemon and a splash of olive oil. Scatter a generous amount of gremolata on the mushrooms and artichokes.
4. Arrange the mushrooms and artichokes in a circle around the edge of a plate and place the bass on top. Drizzle a bit more oil over the fish and scatter it with the remaining gremolata.
The fish should slide fairly easily from the bone when prompted but may still show a thin red blood line along the spine. This is perfect.