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Sea Bass & Herby Lemon Sauce

Serves 4

You may think a whole fish baked in salt would taste awfully salty, but it really doesn't. In fact, it keeps the fish exceptionally moist, because the salt seals in the juices.

For this meal, you need a couple of 3lb sea bass. Smaller fish (at least 2 lbs) are ok, but you may need to throw in an extra one, so there's enough for everyone.

Fish Ingredients

* 7 sprigs fresh thyme * 7 sprigs fresh oregano * 7 sprigs flat-leaf parsley * 1 thinly sliced lemon

* 4 garlic cloves, peeled & sliced * 1 1/2 tbs extra-virgin olive oil * 2.5kg sea salt * 8 egg whites

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* 2 whole, fresh sea bass, cleaned & de-scaled and fins & tails trimmed to 1in.

Lemon Sauce Ingredients

* 3/4 cup extra-virgin olive oil * 1 minced garlic clove * 1 1/2 tbs finely chopped oregano

* 1 1/2 tbs chopped flat-leaf parsley * 2 tsp sea salt * 2 small, fresh red hot chillies

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* 1/2 cup freshly squeezed lemon juice

Preheat the oven to 425F and put the rack in the centre of the oven. Fill the cavity of each fish with the herbs, lemon and garlic and then coat the outside of the fish with the olive oil.

In a large bowl, mix the sea salt with the egg whites and 2 cups of cold water. Fold the mixture together with your hands, then add another 2 cups of water, while continuing to mix, until it feels like moist sand.

Next, line a large, rimmed baking tray with half an inch of the salt mixture. Lay the fish on the salt - top to tail, leaving a one and a half inch space in-between. Cover each fish with an even, half inch layer of the salt mixture and pat it to make it stick (none of the fish should be exposed, as it will burn).

Bake for 30 minutes or until the salt crust becomes a very pale gold and solid to the touch. When the fish are cooked, take one at a time and tap the hard salt crust with a small meat mallet to crack it. Peel away the chunks of crust and brush off any remaining salt.

Now, with a large fork, carefully peel back the skin. Start at the backbone and work towards the stomach. With a fork, lift away the meat and transfer it to a platter.

Remove the bones and then transfer the rest of the meat. Repeat with the 2nd fish and finally serve with the lemon dressing spooned over top.

To make the lemon sauce...

Whisk all the ingredients in a bowl and set aside for at least 30 minutes to allow the flavours to combine. Note: Don't leave for more than 2 hours, because the herbs will lose their freshness.

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