The Ingredients:

2 sea bass fillets 

1 lemon 

1 whole garlic bulb 

250g unsalted butter 

Maldon sea salt 

300g Pretzel chips 

1 small brioche bun

1 tub of Philadelphia cream cheese 

2 tbsp Herbs de Provence

Parmigiana for grating

1 tin of mushy peas 

Pea shoots optional 

The Make:

Take a sheet of foil the size of a baking tray approximately 40 x 60 cm. Lay it flat and place two 25g slices of butter on top . Place sea bass on butter. Put two lemon wedges and half of a garlic bulb on top of sea bass. Fold over tin foil and make a parcel. Place parcel on a tray into a pre-heated oven at 180C and bake for 20 minutes. Add pretzels to a blender and blitz to a fine crumb. Add in 150g butter, brioche bun and blitz until mix comes together. Empty out mix onto a cling film covered pan. Using a rolling pin or flat glass, roll out pretzel crust to a 2cm thickness. Refrigerate crust until fish is nearly ready. Add tub of Philadelphia, herbs de provence, 100g butter and a grating of parmigiana to a pot and gradually bring to a heat on the hob until it makes a smooth sauce. Heat peas. Using a pizza slicer cut a rectangle of pretzel crust to fit the fillet of sea bass. Place crust on top of sea bass and grill until it browns. Serve up crusted sea bass with herb de provence sauce, peas and pea shoots. 

Enjoy.