Herbs: Dill and Orange-Stuffed Whole Roast Fish
This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and sustainable. The quantities given are enough for two 600g bass or 4 small trout or mackerel. For the stuffing 70g breadcrumbs
40g dill fronds, chopped
6 spring onions, white parts only, very finely sliced
Zest of 1 unwaxed orange
4 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper Whole fish (see above) scaled and gutted
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