• 1 whole sea bass (approx. 800 g)
• 2kg coarse salt
• 2 egg whites
• 1 lemon
• 1 bunch thyme
• 200g mixed salad leaves
• Edible flowers
• Lemon juice
• Oil
• Salt

Carefully clean and gut the fish, rinse and pat dry.

Beat the egg whites until stiff.

In a bowl, mix the coarse salt with the grated zest of 1 lemon and a few sprigs of thyme. Add the beaten egg whites and mix.

Cover a baking tray or pyrex dish with baking parchment. Cover the base with a layer of the salt mix approx. 1-1.5cm high and lay the sea bass on top. Gently top the fish with the remaining mix until completely covered. Then bake at 200°C for 40 minutes.

At the end of the cooking time, remove the sea bass from the oven, leave to cool for a few minutes then break open the salt crust and remove the fish. Divide into two portions.

Place the salad leaves and edible flowers in a bowl, make a dressing using the oil, lemon juice and salt and gently toss with the salad.

Serve the sea bass with the dressed salad.