成人快手

Salt-baked sea bass with beurre blanc

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Baking in a salt casing creates perfectly seasoned and tender fish that cooks evenly, retaining all its flavour and succulence.

Ingredients

For the sea bass

  • 800g/1lb 12oz sea bass, gutted, fins and scales removed
  • handful of fresh green herbs, such as flatleaf parsley, fennel, thyme or bay leaves
  • 1 lemon slice
  • 2 large free-range egg whites
  • 500g/1lb 2oz salt

For the beurre blanc

For the asparagus

To serve

  • wild garlic butter
  • wild garlic flowers
  • bunch watercress