INGREDIENTS
1 Wild Sea Bass (about 750g will feed 2) - ask your fishmonger to ‘canoe’ it (which means removing the backbone and bones, but leaving the fish whole).
1 lemon
Small bunch of parsley and dill
Half a fennel bulb
4 egg whites
250g salt
For the Salsa Verde
1 tbsp of capers - chopped
1 clove of garlic - chopped
Small bunch of parsley, basil and mint
olive oil
Lemon
Salt and pepper
METHOD
Heat the oven to 200°C/Gas Mark 6.
Slice the lemon and fennel into round slices. Stuff inside the cavity of the seabass (from where the backbone has been removed) and then stuff with a small bunch of parsley. Place on a lightly oiled baking tray.
Whisk the egg whites until stiff peaks. Gradually whisk in the salt - as if you were making a meringue - until it is all incorporated. Spoon the mixture over the fish - completely covering it from head to tail.
Place the fish in the oven and cook for 20-25 minutes. The salt eggwhite crust should be firm and slightly brownish in colour. Meanwhile make the salsa verde. Place herbs, capers and garlic in a food processor and add 2 tablespoons of olive oil. Blitz until combined and then add zest and juice of half a lemon and salt and pepper to taste. Add some more olive oil if the mixture is quite thick.
Carefully crack open the salt crush and peel away from the fish, scrapping any residual salt off. Lift the fish with a slice onto a platter and dress with salad leaves. Drizzle with salsa verde and serve.