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Sea bass with sea salt and black pepper crust

Aldo Zilli from Food Uncut
Aldo Zilli bakes fish in a salt crust to lock in all the flavour and serves it with a tangy lemon and parsley dressing

Sea bass with sea salt and black pepper crust

Method

1. Preheat the oven to 200C/gas 6.

2. Pat the fish dry with kitchen paper.

3. Mix together the sea salt and peppercorns.

4. Line a large baking tray or roasting tin with foil. Spread a quarter of the salt mixture on the foil and place the fish on top; if using small fish, place them quite tightly together. Press the remaining salt mixture all over the fish to completely enclose.

5. Bake for 20-25 minutes. The salt crust should feel hard and sound hollow when tapped and the fish should be hot inside.

6. To make the dressing: mix the oil, lemon zest and juice, parsley and a little black pepper in a small bowl.

7. As soon as you remove the fish from the oven, scrape the salt crust away from the fish and lift off the skin. Gently lift the flesh with a large palette knife, being careful not to let it touch the salt. Discard all the bones.

8. To serve: put the fish on a large platter and spoon over some of the dressing. Serve the fish with lemon wedges and a light green salad, and drizzle over any remaining dressing.