Masterclass: Salt Baked Sea Bass - James Martin Chef

Name: Masterclass: Salt Baked Sea Bass - James Martin Chef
Ingredients: 8 large egg whites; 750g seasalt; Few sprigs of rosemary; 1 x 1.5k seabass, gutted and scaled; 1 lemon, cut into wedges; 1 small bunch of watercress; Preheat the oven to 200C; Whisk the egg whites until it has stiff peaks. Then, mix in the salt and rosemary.; Spoon half of the mix onto a lined baking tray. Place the fish on top, and then cover all of it over with the rest of the mix, and then bake for 40 minutes.; Break off the salt crust and portion up the fish. Serve with watercress and lemons.

www.jamesmartinchef.co.uk

Everything you need to know about salt baking fish! This seals in the moisture and ensures it is perfectly seasoned and cooked evenly.

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Ingredients

8 large egg whites
750g seasalt
Few sprigs of rosemary
1 x 1.5k seabass, gutted and scaled
1 lemon, cut into wedges
1 small bunch of watercress
Preheat the oven to 200C
Whisk the egg whites until it has stiff peaks. Then, mix in the salt and rosemary.
Spoon half of the mix onto a lined baking tray. Place the fish on top, and then cover all of it over with the rest of the mix, and then bake for 40 minutes.
Break off the salt crust and portion up the fish. Serve with watercress and lemons.