Baked Sea Bass in Salt Crust

Place the different salts in separate bowls and add enough water to each to form a mouldable paste. Combine both. Lay a thick bed of salt on a baking tray, large enough to accommodate the whole fish. Stuff 4 bay leaves, the rosemary and chopped garlic in the fish’s cavity, and season with salt and pepper. Place a couple of bay leaves on the salt bed and lay the bass over it, adding 2 extra leaves on top. Cover the fish completely with the remaining salt, being careful not to let any into its cavity. Place in a preheated 200C oven and bake for 25-30min. To test it is done, stick the point of a knife through the salt, until it reaches the fish’s central bone. Leave it there for 30s and remove. Touch the blade to your lips. It should be lukewarm. Break the salt crust on the table, remove the skin and serve the fish with lemon wedges.