Salt baked seabass with a fennel salad


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


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