A few years ago, I had ruined a sea bass trying to cook it this way, but watching the programme gave me confidence to try again.
We saw some beautiful fish on the fish counter when we were shopping, sea salt is plentiful and cheap. I had parsley and lemons at home, and I have mentioned the wild fennel that grows on the dunes before, so I decided to have another go.
I am delighted I did, the fish was perfect. It cooked beautifully, the fennel and lemon gently flavouring the fish. This is a recipe I will be repeating again, and may well cook when I'm home, if I can find some good sea bass (and fennel).
If you follow the link you will find the River Cottage recipe here. As with so much of the best cooking the recipe is straight forward, without a plethora of ingredients and even more importantly, it works. I made the accompanying Salsa, which further enhanced the meal.
|Perfection on a plate|
|The sea bass were not large, so we bought two|
|Mixing some water into the salt|
|Covering the baking tray|
|Stuffing the fish|
|Covering the fish|
|Adding the second fish|
|Making the salsa|
|A messy job|
|Stunning green, wonderful for the winter|
|The two fish baked|
|My daughter prefers Ketchup!|
|Sea Bass and Salsa Verde|