Monday, March 20, 2017

Whole sea bass in salt and peppercorn crust

    Serves: 6
    Ready in: 30-60 Minutes
    Syns per serving:  3


  •     1 x 1.4kg sea bass, cleaned
  •     2 lemons, thickly sliced
  •     6 tablespoons roughly chopped fresh flat-leaf parsley
  •     700g coarse sea salt
  •     110g mixed peppercorns, crushed
  •     2 egg whites
  •     3 tablespoons extra virgin olive oil
  •     6 tablespoons lemon juice
  •     Freshly ground black pepper


    Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Wash the fish under running cold water and pat dry with kitchen paper.

    For the crust, mix together the salt, crushed peppercorns and egg whites. Spread a little of the salt crust mixture on a baking tray large enough for the fish, and place the fish on top. Press the remaining salt crust mixture all over the fish to completely enclose it. Bake in the preheated oven for 20–25 minutes.

    Meanwhile, mix together the olive oil, lemon juice and black pepper in a small bowl – don’t add salt as the fish is already well seasoned. Heat a heavy-based frying pan until it is very hot and cook the lemon slices for 2–3 minutes on each side until browned.

    As soon as you take the fish out of the oven, break the salt and peppercorn crust and lift it off. If the skin does not come off with the crust, gently peel it away. Cut the fish in half length ways and remove the bones – don’t worry if the fillets break up a little.

    Arrange the fish on a large platter or 6 serving plates with the cooked lemon slices. Sprinkle with parsley and the lemony dressing or, if you prefer, serve the dressing separately so that your guests can dress their own fish. Serve with steamed courgettes and baby leeks.


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