Ingredients

• 1 x 1.5kg/3lb 5oz sea bass
• bunch fresh thyme
• 4 free-range egg whites
• 300g/11oz sea salt
• 400g/14oz runner beans
• thickly sliced diagonally
• 4 tbsp chopped fresh flatleaf parsley
• 2 banana shallots
• sliced into rings
• 200g/7oz cooked broad beans
• 2 Little Gem lettuces
• leaves separated
• 50g/2oz croûtons
• 1 tsp English mustard
• 1 tbsp red wine vinegar
• squeeze lemon juice
• 3 tbsp olive oil
• pinch sugar

Directions

• For the sea bass
• preheat the oven to 200C/400F/Gas 6.
• Stuff the thyme into the cavity of the sea bass.
• Whisk the egg whites in a bowl until soft peaks form
• then fold in the salt.
• Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture
• ensuring the fish is completely covered.
• Bake the sea bass in the oven for 30-35 minutes
• or until crisp. Carefully crack the salt crust
• remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
• Meanwhile
• for the salad
• blanch the runner beans in a pan of boiling water for 1-2 minutes
• or until just tender. Drain and refresh in iced water
• then drain thoroughly.
• Mix the runner beans
• parsley
• shallots
• broad beans
• lettuce and croûtons in a bowl until well combined.
• Whisk the mustard
• vinegar
• lemon juice and olive oil together until well combined
• then season with a pinch of sugar
• salt and freshly ground black pepper.
• Pour a little dressing over the salad and mix until well combined.
• Spoon the salad onto a serving plate and serve alongside the fish.