- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 25 minutes
- Effort: easy
For the salsa verde
- 2 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- 1 tbsp basil, finely chopped
- 5 tbsp extra virgin olive oil
- 1 cloves garlic, chopped
- 1 tbsp capers
- 3 tinned anchovies, chopped
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
For the sea bass
- 1 lemon, sliced
- 50 g stalks fennel
- 2 kg whole sea bass, not scaled
- 3.5 kg coarse preserving salt
- 2 lemons, halved, to serve
1. For the salsa verde: put the herbs in a bowl and cover with the olive oil. Add the garlic, capers and anchovies to the herbs and mix. Stir in the mustard and vinegar, season to taste with pepper and add more olive oil to loosen the sauce if necessary.
2. For the sea bass: preheat the oven to 200C/gas 6.
3. Put the lemon slices and fennel stalks inside the cavity of the fish. Cover the bottom of a baking dish with half the salt and lay the bass on the seat. Cover the fish completely with the remaining salt in a layer about 1.5cm thick. Do not worry if the head and tail protrude. Sprinkle the surface of the salt with a little water.
4. Cook in a preheated oven for 25-30 minutes. Insert a skewer into the fish: if the tip of the skewer is warm, the fish is cooked.
5. Leave to cool for 5 minutes, then crack open the salt crust and remove the salt. Make sure that no salt remains on the flesh of the fish. Carefully lift the fish from the dish, put it on a platter and remove and discard the skin. Serve at room temperature with the salsa.
Recipe courtesy of The Pink Cookbook supporting BREAST CANCER CARE
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