If your life includes an obsession with interest in food, you might be prone to the same behavior as Mrs J. Let’s call it over-chefing.

Over-chefing is not to be confused with over-cooking, which will give you hard and stringy knobs and/or goo. No, indeed, over-chefing might produce a perfectly cooked fried banana. Except it tastes like herbal tea. Or you might get perfectly pink lamb that tastes like banana. Neither of which does justice to the banana, or the lamb.

Mrs J likes to try new stuff. New fun food-ideas, combinations and spice mixes are great when you want a culinary kick. Deep-frozen and canned goods often need them desperately.

Mrs J might challenge you with some fusion cooking, on occasion. But when life gifts her a really good piece of produce she tries hard not to drown out the taste that’s already there. To respect the food.

To let the fish speak for itself. Har har.

Mrs J decided to oven roast these fresh, cleaned bass.

Silver in color, gold in taste.

She seasoned them with lots of salt and a gentle rub of black pepper. She added quite a lot of good butter and some breadcrumbs. Finally she set the fish in a buttered dish on some flat-leaf parsley.

Cook the fish for 30 min at 200°C, or longer if the fish is thicker. A dash of white wine in the pan at the end with some more finely chopped parsley and another helping of butter makes all the sauce you need.

Serve them plain, with peeled, boiled white potatoes on the side.

You can do more. But would it be better?