Branzino Marinato Al Cumino (Cured Sea Bass With Cumin) - Cuisine Magazine - From New Zealand to the

Ingredients

• 1 ×1kg whole sea bass, or 2 sea bass fillets, scaled but skin on, about 800g
• 120g coarse salt
• 120g raw sugar
• juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon cumin seeds, crushed, plus a pinch for garnish
• 2–3 tablespoons extra virgin olive oil
• pink or black peppercorns, to serve
• 20 baguette slices
• 1 garlic clove
• butter, softened