Salt baked sea bass with rosemary and thyme

delicious. tips

1. NEFF TIP: To ensure your oven is dry for this recipe, preheat or run the Drying Function to drive away any residual water that would prevent a good salt crust.

   Use it up: We used egg whites from a carton to make the crust so that there weren’t any yolks to use up. If you only have whole eggs, you can use the leftover yolks to make aioli, custard or to enrich pastry. Alternatively, they can be frozen for up to 3 months – simply beat them until smooth with a pinch of salt and pour into a freeze bag or container. This will stop them going gelatinous.

2. The salt crust creates a protective, insulating layer, helping to retain the moisture in the fish and allowing it to cook more evenly. Although you need a large quantity of salt to cover a fish this size, don’t be alarmed, the skin is removed before eating and the flesh beneath is perfectly seasoned.

   The granular crystals of coarse sea salt make a far sturdier crust than fine salt.