Salt Baked Sea Bass

Prepared by Steven Doherty and Derek Johnstone

Ingredients

1kg Course Sea Salt
2 Thyme Sprigs, leaves stripped and finely chopped
3 Rosemary sprigs, leaves stripped and chopped
10g Fennel Seeds
3-4 Egg Whites
1 Sea Bass, about 2kg scaled and gutted

Method

In a large bowl, use a whisky to mix the salt with the herbs, fennel seeds and enough egg whites to bind the ingredients together, leaving them with a dry consistency

Line a baking tray with foil. Lay the fish on the foil and cover it with the salt mixture. Pack the mixture down firmly, making sure there are no gaps

Bake the fish for 25minutes. Check that it is cooked by inserting a fine skewer behind fish head – if it feels warm when put to your lip the fish if ready.

If not, return to the oven and continue cooking

To serve, use a large sharp knife to break the crust in an even line all around the sides. Carefully lift the crust off (it should come off in one piece) Gently peel back the fish skin. Serve immediately.