Alex Webb, the Dunmow chef who won MasterChef: The Professionals, has a new recipe for readers to try at home.

It's for Citrus cured sea bass, with pickled rainbow radish and citrus salad.

If you make the dish, remember to share images and your thoughts on the dish. You'll find him via social media - he is Chef Webb and his handle is @chefwebb1

Saffron Walden Reporter: Alex Webb - Chef Webb - of Great DunmowAlex Webb - Chef Webb - of Great Dunmow (Image: Neil Spence Photography)

Citrus cured sea bass, with pickled rainbow radish and citrus salad

Serves 1-2 people


1 sea bass fillet (skin off)
1 pink grapefruit
1 lemon
1 lime
1 bunch rainbow radish
200g mixed baby salad leaves
500g salt
150g sugar
1 tsp poppy seeds
150ml white wine vinegar
50ml water
50ml olive oil


If you haven’t already, take the small part of the fish and run your knife across the skin slowly, taking the skin off but making sure you keep the fish whole by holding the skin with your other hand.

In a small mixing bowl, mix together 100g of the sugar with 400g of the salt, and the zest of the grapefruit, lemon and lime.

Put the sea bass in a small tray, cover with the salt mixture and leave it for one to two hours in the fridge.

Cut the green tops off the radishes, then cut them in different shapes, such as quarters or rounds.

Take a small pan and add the remaining salt and sugar and the vinegar, with a splash of water (50ml).

Bring to the boil, then take off the heat and place the radishes in the pan, making sure they are covered and leave to cool down.

Remove skin from the grapefruit, lemon and lime and segment out the flesh. Place in a small mixing bowl and add the baby herbs, the olive oil and a pinch of salt. Mix thoroughly.

Wash the sea bass under a tap until all of the salt mixture is gone. The fish will have firmed up and is ready to be sliced into small thin slices.

Drain the liquid from the pan of radishes and dry them.

It’s now time to plate up - take your sliced sea bass and place these on the plate in a round circle.

Drizzle some olive oil over it to make it look shiny, then place the pickled radishes on top of the sea bass randomly.

Add height by using the baby salad leaves and grapefruit to go around the fish then sprinkle the poppy seeds. Enjoy!


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