Name: Sea Bass, Grapes And Ajo Blanco
Yield: 4
Ingredients: 300ml fish stock; ½ bunch of thyme; 2 garlic cloves; ½ bunch of flat-leaf parsley, plus more (optional) to serve; 100g blanched almonds; 60g stale white bread (gluten-free, if needed); 1-2 tbsp sherry vinegar or to taste extra virgin olive oil; 4 x 160g skin-on sea bass fillets or sea bream fillets; 125g green grapes

VMG Recipes