Sea Bass Baked In A Salt Crust By Mitch Tonks

Directions

1. 1
   {"0":"1. Preheat the oven to 200C\/400F\/Gas 6.","2":"2. Scale and gut the fish (or you can ask your fishmonger to do this for you).","4":"3. Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably.","6":"4. Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs.","8":"5. 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).","10":"6. Place the roasting pan in the preheated oven and cook for 25 minutes.","12":"7. 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.","14":"8. Using a fish slice, carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins.","16":"9. Serve with lemon wedges."}