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  • 1 seabass
    cleaned and scaled
  • 1kg coarse rock salt

Nutrition:

  • kcal187
  • fat4.7g
  • protein36.2g
  • salt2.33g

Method

  • step 1

    Heat the oven to 240C/fan 220C/gas 9. Put a thin layer of salt in a baking tray and lay the fish on top. Cover the fish with the rest of the salt and sprinkle over 1 tsp water. Bake for 30 minutes.

  • step 2

    Crack open the salt shell and remove the fish. Serve with a selection of oven-roasted courgettes, peppers, asparagus, onions and sliced potatoes.

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