Ingredients

• 1 x 450g/1lb sea bass
• 1kg/2lb 3oz coarse rock salt
• 3-4 fresh rosemary sprigs
• lemon wedges

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Scale and gut the fish (or you can ask your fishmonger to do this for you).
• Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably.
• Dry the scaled
• gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs.
• Lay the fish on top of the salt
• then cover the fish with the remaining sea salt. The fish should be completely enclosed by the salt. Sprinkle a bit of water on top of the salt (this will help it to form a crust).
• Place the roasting pan in the preheated oven and cook for 25 minutes.
• Remove the roasting pan from the oven. Break the salt crust with a palette knife. Using a pastry brush
• remove the salt crystals from the surface of the fish and from around the fish.
• Using a fish slice
• carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins.
• Serve with lemon wedges.