Blend some of the cooked fish and breadcrumbs with a little mashed potato.
Flake some of the fish fillet into chunks, making sure you've removed all of the bones.
1 large seabass (enough for 2)
1 bunch of fresh thyme
1 lemon, halved and one half sliced
25g butter, softened
15g fresh breadcrumbs
2 tbsp chopped fresh parsley
A little paprika
Salt and black pepper
Don't be put off by the fact that this fish comes complete with head and tail - cooking it this way helps lock in all the flavours. If you're worried about how your little ones will respond, simply prepare a small, deboned chunk for your child without him seeing and he won't be put off
Preheat the oven to 200°C/Gas 6.
Using a sharp knife, make three slashes along one side of the fish. Put half a bunch of thyme and three lemon slices into the belly of the fish. Chop two tsp of the remaining thyme and mix into the butter, then spread over and inside the slashes. Season to taste.
Wrap the seabass in a foil tent and squeeze over the juice of the remaining lemon half.
Place the wrapped fish on a tray and roast in the oven for 15 minutes.
Open the foil, sprinkle over the breadcrumbs, parsley and a little paprika, then put back into the oven for 10–15 minutes until lightly golden and cooked through.
This recipe is taken from Annabel’s Family Cookbook by Annabel Karmel (Ebury Press, £20). Photographer: Martin Poole