Sea bass with rock salt crust
By: James Martin From: James Martin's Favourite Feasts
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Ingredients
Method
1. Preheat the oven to 200C/gas 6.2. Pour the sea salt into a large bowl and add the rosemary, thyme and lemon zest.
3. Whisk together the egg whites with equal quantities of cold water to make a foam. Add enough of the egg foam to the salt to lightly coat it.
4. Cut the lemons into thick slices and put inside the cavity of the sea bass.
5. Take a deep roasting tin and put a decent layer of the salt on the bottom. Put the sea bass on top of the layer and pour the rest of the salt on top of it. Make sure all the fish is covered by patting it all over.
6. Cook in the oven for 45 minutes.
7. Take the fish out of the oven and use a knife to lift away the salt crust. Serve with a niçoise salad.
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Latest Comment
Tried this recipe but found it very fiddly. As my wife dished the fish on to the plate she felt very sick. The fish was moist and tasty but it had a unpleasant smell. The white wine went down well though. Next time pan frying a fillet.