Sea Bass Baked In A Salt Crust By Mitch Tonks

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   1. Preheat the oven to 200C/400F/Gas 6.

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   2. Scale and gut the fish (or you can ask your fishmonger to do this for you).

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   3. Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably.

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   4. Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs.

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   5. Lay the fish on top of the salt, then cover the fish with the remaining sea salt. The fish should be completely enclosed by the salt. Sprinkle a bit of water on top of the salt (this will help it to form a crust).

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   6. Place the roasting pan in the preheated oven and cook for 25 minutes.

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   7. Remove the roasting pan from the oven. Break the salt crust with a palette knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish.

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   8. Using a fish slice, carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins.

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   9. Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.