Salt baked sea bass
- 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
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.