Ingredients

For the fish
• 1kg coarse rock salt
• 2 large eggs, preferably free-range or organic
• 1½ tablespoons fennel seeds
• 1 lemon
• 1 x 600g sea bass or 2 portion-sized bream, gutted,
scales left on, gills out
• a small bunch of fresh basil
• a small bunch of fresh flat-leaf parsley

For the alioli
• 3 large cloves of garlic, peeled
• a pinch of saffron
• sea salt
• 50ml olive oil
• 50ml good-quality Spanish extra virgin olive oil

For the side salad
• ½ a cucumber, peeled
• a large handful of green olives, stoned
• 2 jarred red peppers
• a few sprigs of fresh flat-leaf parsley, leaves
picked and chopped
• freshly ground black pepper

Description

This Spanish Technique Of Baking Fish In A Thick Layer Of Salt Is Not Only Quite Theatrical, It Will Also Give You The Most Perfectly Cooked Fish Ever. The Salt Is There To Create A Little Kiln Or Oven Around The Fish So Don't Worry; You Won’t Be Eating A

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