This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Salt baked seabass with a fennel salad

Whole seabass baked in a salt crust served with a delicious potted shrimp, lemon and radish salad.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the potted shrimp

For the sea bass

  • 2kg/4lb 8oz sea bass, scaled, gutted and fins removed
  • 2kg/4lb 8oz fine table salt
  • 500ml/18fl oz egg whites
  • 1 fennel head, sliced finely, lengthways on a Japanese mandoline
  • 5 radishes, sliced
  • small bunch dill, picked into large fronds
  • 2-3 tbsp extra virgin olive oil
  • 1 lemon, juice only

This recipe is from...