UKTV recipes
Tom Parker Bowles
Tom Parker Bowles from Market Kitchen
Tom Parker Bowles draws on the simplicity of salt to create this succulent, delicious fish dish
 

Salt baked sea bass

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

2. Mix the salt and egg whites together in a bowl until well combined. Spread a layer of the mixture onto a baking tray lined with foil.

3. Stuff the fish with the lemon and dill and lay on top of the salt layer. Tightly cover the fish with the rest of the salt mixture. Place into the oven and bake for 25-30 minutes, until the fish is cooked through.

4. Break open the salt ‘case’ and carefully remove the fish. Transfer onto a plate and serve with sautéed potatoes in garlic and purple sprouting broccoli.

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easy
 
Prep: 10 min
Cook: 40 min
 
 

Ingredients

 1kg Salt
2 Eggs, whites only
500kg x 2 wild sea bass fillets
1 lemon, sliced
1 handful Dill

To serve

sautéed garlic potatoes
purple sprouting broccoli

 

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