Ingredients

• 2kg/4lb 8oz sea bass
• scaled
• gutted and fins removed
• 2kg/4lb 8oz fine table salt
• 350g/12oz egg white
• 12 thin slices pancetta
• 500g/1lb 2oz fresh pasta
• 60g/2¼oz basil leaves
• plus an extra handful to garnish
• 50g/2oz toasted pine nuts
• 50g/2oz parmesan
• freshly grated
• 2 garlic cloves
• 125-75ml/4-6fl oz extra virgin olive oil
• salt and freshly ground black pepper

Directions

• For the sea bass
• preheat the oven to 210C/425F/Gas 7.
• Place the sea bass onto a large baking tray. Whisk the egg whites until soft peaks form when the whisk is removed. Place the salt into a large bowl and gradually add the egg white
• mixing well until you achieve the consistency of wet sand. Pour the mixture over the sea bass and smooth to cover totally.
• Place in the oven and bake for 30 minutes
• or until the crust is golden-brown and the bass is cooked (check by inserting a knife into the thick part of the flesh and ensuring that the fish has reached 38C/100F).
• Meanwhile for the pasta
• heat a frying pan until hot. Add the pancetta and cook until crispy. Drain onto kitchen paper
• reserving the cooking fat.
• Cook the pasta according to the packet instructions then drain and place back into the cooking pan with a little of the cooking water.
• To make the pesto
• place the basil
• pine nuts
• parmesan and garlic into a food processor or pestle and mortar
• and blend or pound to a fine purée. Add the olive oil and mix once more.
• Toss the pasta with the pesto
• crumble in the fried pancetta and add a little of the cooking fat
• to taste. Add most of the remaining basil leaves and toss to combine. Season to taste with a little salt and plenty of freshly ground black pepper.
• To serve
• crack the salt coating on the sea bass and discard
• taking care to lift off the skin of the sea bass. Spoon the pasta into serving bowls and top with a piece of sea bass. Finish with a scattering of basil leaves and drizzle of extra virgin olive oil.