- 2kg/4lb 8oz sea bass, scaled, gutted and fins removed
- 2kg/4lb 8oz fine table salt
- 350g/12oz egg white
- 12 thin slices pancetta
- 500g/1lb 2oz fresh pasta
- 60g/2Âźoz basil leaves, plus an extra handful to garnish
- 50g/2oz toasted pine nuts
- 50g/2oz parmesan, freshly grated
- 2 garlic cloves
- 125-75ml/4-6fl oz extra virgin olive oil
- salt and freshly ground black pepper
- For the sea bass, preheat the oven to 210C/425F/Gas 7.
- Place the sea bass onto a large baking tray. Whisk the egg whites until soft peaks form when the whisk is removed. Place the salt into a large bowl and gradually add the egg white, mixing well until you achieve the consistency of wet sand. Pour the mixture over the sea bass and smooth to cover totally.
- Place in the oven and bake for 30 minutes, or until the crust is golden-brown and the bass is cooked (check by inserting a knife into the thick part of the flesh and ensuring that the fish has reached 38C/100F).
- Meanwhile for the pasta, heat a frying pan until hot. Add the pancetta and cook until crispy. Drain onto kitchen paper, reserving the cooking fat.
- Cook the pasta according to the packet instructions then drain and place back into the cooking pan with a little of the cooking water.
- To make the pesto, place the basil, pine nuts, parmesan and garlic into a food processor or pestle and mortar, and blend or pound to a fine purĂŠe. Add the olive oil and mix once more.
- Toss the pasta with the pesto, crumble in the fried pancetta and add a little of the cooking fat, to taste. Add most of the remaining basil leaves and toss to combine. Season to taste with a little salt and plenty of freshly ground black pepper.
- To serve, crack the salt coating on the sea bass and discard, taking care to lift off the skin of the sea bass. Spoon the pasta into serving bowls and top with a piece of sea bass. Finish with a scattering of basil leaves and drizzle of extra virgin olive oil.