1 sea bass Fish from Greece (800gr);
500gr coarse salt
2 egg whites
2 bunches of dill
We scale the fish and then rinse it under running water. Gut the fish and stuff the belly with a little dill, fine salt, pepper and two slices of lemon.
Chop up the remaining dill and add it to the coarse salt in a separate bowl.
In the meantime, pour the egg whites and the seasoned salt into another bowl and whisk them until they are stiff and meringue-like.
Add the dill and rock salt mixture to the mixture, stir and mix. Spread a sheet of greaseproof paper on a baking tray and then lay a thin layer of the final mixture on top. Place the stuffed sea bass on the bed of salt and cover it completely with the rest of the mixture.
Bake the fish in the oven at 180 degrees for about 30 minutes.
Take the sea bass in a salt and dill crust out of the oven, break the covering and serve.