Roast whole black bass with vegetables and mustard beurre monté

Have the fish scaled; cut off the pectoral fins that cover the meat. The tail fin can stay.

Score the fish nearly to the bone in one direction, then cross-score the other way, on both sides.

Slice the bell pepper not too thin; cut the shallot halves in half again; add the baby bok choy in a pile on the pan.

Halve the lemon and cut a few thin slices to put in the fish's cavity or under it.

Oil everything, and the pan where the fish's underside sits; pepper and salt lightly. Season and oil the underside of the fish and toss the vegetables to distribute oil and seasoning.

Roast about 20 minutes, stirring once halfway through if wanted. Oven setting spoken as '200 Fahrenheit, 400 C', the two scales evidently swapped; no figure recorded.

For the beurre monté, put three tablespoons of water in a wide pan at a bare simmer and add a whole stick of butter; whisk constantly and never let it rise above a bare simmer or the emulsion breaks.

When fully emulsified and thickened, stir in seedy chunky mustard; no salt needed with salted butter.

The fish is done when the flesh turns white, juice pushes out of the innermost flesh, and the eyes turn milky white.

Pour the sauce over the fish and vegetables; eat off the bones from the pan, then flip the fish for the other side.