I picked up some seabass caught that very morning by Dean Fryer off the beach at Aldeburgh. You can watch me cook it somewhat cackhandedly in the short video. I should have perhaps used some greaseproof paper or, better still, some baking parchment to stop the skin sticking to the foil. Or, just been more thorough in oiling and salting the fish all over. Seabass is not very firm so falls apart more easily than say bream. It is delicious when fresh like this but isn't packed with flavour. It deserves decent wine but something not too powerful. A Meursault or good Mâcon might overpower it. Perhaps a minerally Chablis 1er Cru would do the trick or something from Galicia like an Albarinho or Godello, both mineral again but also with a touch of peachy perfume to go with the ginger. We drank a zesty young Sauvignon from Chile which worked but seabass deserves something classier (especially when it outprices the wine threefold).
