Most sea perches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming.

Simple pan-frying allows for a range of different flavours and textures to be utilised. Sea perches are often large, but the smaller fish are excellent baked whole (gilled and gutted).

Lay fillets on a bed of leeks and fennel with a small amount of fish stock. Cover and bake until just cooked. Keep the fish warm while the leeks, fennel and stock are purée. Heat this gently and blend in crème fraiche. Season to taste and pour over or under sea perch fillets and add a few roasted cashews.