Salt Baked Sea Bass

Salt baking is a great way to cook fish. It involves making a mixture of salt and egg whites (basically a salty meringue) and coating it over the fish before baking in the oven.

Baking, as opposed to roasting, keeps the fish really moist and succulent. Also, if you're going to stuff the fish with any flavourings it really helps them to penetrate the flesh. 

Once in the oven, the salt will harden, insulating the fish and ensuring it cooks gently and evenly. 

Jamie Oliver *rolls eyes* recommends using rock salt, but plain table salt is a lot cheaper and better at moulding around the fish. Don't worry about the fish tasting salty- once the fish is cooked the meringue is chiseled off, and any remaining flakes removed with a pastry brush. The salt doesn't penetrate the skin, so the actual meat will not taste salty.

Ingredients

For the salt mixture

750g table salt

3 egg whites

For the fish

1 large sea bass, around 600-800g, cleaned and scaled

1 lemon, cut into thick slices

A few rosemary sprigs

Method

1. To make the salt mixture, place the salt in a bowl and add the egg whites, one at a time, stirring with a spatula. You may not need all the egg whites. When the mixture starts to come together, use your hand to gauge the consistency. It should be slightly sticky and mouldable. 

2. Preheat oven to 190 degrees. Lay the fish on a large baking tray (I line mine with baking parchment to help minimise mess) and stuff the belly with flavours of your choice. I used lemon and rosemary which are simple, but delicious. 

3. Cover the whole of your fish with the salt mixture, making sure that it is evenly distributed and there are no gaps. Mould it over the fish, pressing it with your hands so that it sticks together and insulates the fish.

4. Bake in the oven for around 35 minutes. The salt will turn a golden brown colour. When cooked, remove the meringue by hitting it swiftly with a blunt object such as a rolling pin. It should come off in large chunks. Go over the fish with a pastry brush to remove any stray bits of salt.

5. Transfer the fish to a serving dish and enjoy!