Ingredients
– Given here both for 2 or 6 people
750gr or 2 kg fresh, Greek aquaculture seabass, the whole fish with the scales
800gr or 1.5 kg coarse salt
4 or 6 eggwhites
Sprigs of fresh thyme or lavender blossom or parsley
2 cloves of garlic
To serve:
350gr or 1 kg bitter wild greens, cooked al dente drizzled with olive oil and lemon and
tartar sauce
3-4 tbsp capers
Olive oil
Salt flakes
Method
1. Pre-heat oven to 220°C
2. Prepare the fish: Remove guts, gills and scales and rinse well (most fishmongers will do this for you while you wait so you can take home a gutted and scaled fish). Stuff its belly with the herbs and 1-2 garlic cloves and seal it by pressing the two sides together. Beat the egg-whites until stiff. Gradually pour the coarse salt into the stiff egg-whites and mix carefully with a wooden spoon until you have a unified mixture.
In the baking pan/tray you will be using (that fits the whole fish lengthwise with some extra space on all sides*) use the egg-white and salt mixture to form a base on which you will place the fish. Place the fish/fishes on this base and cover them entirely with the remaining mixture, leaving no gaps. Place the tray in the pre-heated oven.
*you will be using this pan/tray to serve the fish, breaking the crust at table to reveal the succulent fish inside.
3. Baking – Deboning: Estimate 25-30 minutes for two 700-800gr fresh, Greek aquaculture seabass, or 45 minutes for a single large 2kg seabass. When the fish is baked bring the tray to the table and using a strong pointed knife and a hammer break the crust -which will have become hard- and remove its broken pieces. Remove most of the salt and the skin off the top of the fish and remove the main bones.
4. Serving: Place a large forkful of greens on plates that you’ve warmed up, drizzle with a olive oil and lemon (if wild greens are not available to you, serve the fish with boiled vegetables such as carrots, potatoes, broccoli, courgettes etc.). Place the deboned fish over the greens, add a few capers and a drizzle a line of olive oil over the top with a tiny sprinkling of salt flakes. Place a generous spoonful of tartar sauce on the side.
