Ingredients: Bass & Octopus: 1kg octopus (double sucker species) 180g per portion Bass fillet, boned Olive oil for cooking 1 onion, peeled and chopped 5 garlic cloves, peeled and crushed 100ml Verjus 2 thyme sprigs Cornish sea salt and freshly ground black pepper Lime and Rocket Dressing: Finely grated zest and juice of 1 lime…