- 1.5kg/3lb 5oz sea bass, gutted, cleaned, fins removed
- 1 lemon, zest and juice, reserve and chop the remaining lemon pieces
- 50ml/2fl oz olive oil
- 1 green chilli, chopped
- 3 garlic cloves, chopped
- 2 tbsp chopped parsley
- 4 free-range egg whites, whisked
- 350g/12oz coarse sea salt
- mixed root vegetables and chestnuts, roasted
- Preheat the oven to 200C/400F/Gas 6.
- Place the reserved zested and juiced lemon pieces into the fish's stomach cavity. Score the skin with a sharp knife.
- Mix together the oil, chilli, garlic, parsley and lemon zest in a bowl, then rub the mixture into the skin of the fish.
- Place the egg whites and salt into a separate bowl and mix well.
- Line a baking tray with greaseproof paper and place one third of the salt and egg white mixture on it.
- Place the fish on top of the layer of salt, then spoon the remaining salt and egg white mixture over the fish to completely cover.
- Place into the oven to bake for 35 minutes, or until the fish is just cooked through.
- To serve, peel off the hard baked salt crust from the fish, then spoon over the lemon juice.
- Serve with roasted vegetables and roasted chestnuts.