It’s Friday and we are weekend menu planning! Sea bass is on is on the agenda for us tonight ? the perfect light dish for a warm summer’s evening. Try Adam Byatt’s Whole Salt Baked Fish method from our Chalet Cook Book.
900g of whole fish such as sea bass, gutted, not scaled
500g rock salt
1 lemon, sliced
3 fresh bay leaves
1 bunch fennel fronds
(great with potatoes or rice as you wish and green seasonable veg)
Pre-heat the oven to 220 degrees C. Mix the salts together with 100ml of water and line a baking tray with parchment paper. Put half the salt mix on the bottom, with 3-4 lemon slices.
Stuff the cavity of the fish with the remaining lemon, fennel frond and bay leaves.
Put the fish on the top of the salt and tightly pack the rest of the salt on top and around the fish until it is completely covered.
Cook in the oven for 20-25 minutes, or until you can put a knife in the thickest part of the fish, and then touch the knife with your lip to check that it’s hot.
Remove from the oven and rest for 10 minutes.
Crack the salt off, portion and serve.
Tip: Allow 10 minutes per 450g of fish.