Salt-baked sea bass

Pre-heat oven to 180°C. Squeeze the juice of 1 lemon and add to a small bowl with olive oil, thyme, finely chopped rosemary and garlic. Add pepper to the mixture.

Coat the inside of the 2 sea bass with the oil and lemon mixture. Try to keep as much of the mixture on the inside and not go on the exterior area of the fish.

Place the egg whites in a large metal bowl, tilt the bowl and whisk them. It is important to incorporate air into the egg whites. Keep whisking until the whites are airy and fluffy with soft peaks.

Add the egg whites bit by bit to the salt mixture and fold together. Do this in batches so that the egg whites don’t flatten.

On a flat oven tray, add some salt and egg white mixture on the bottom. This will serve as the base for the sea bass crust. Make it large enough for the sea bass that you are using. Make two bases for the two sea bass.

Place your sea bass on top of the base crust and then top with more of the egg white and salt mixture until fully covered. Make sure all the fish is covered by the mixture.

Place the sea bass in the oven for 25-30 minutes (until you get a nice tan crust).

Take out of the oven and break the crust using a kitchen hammer. Remove the sea bass, discard the skin and take the fillet out of the fish (should pop right off).

Serving suggestion: Add 60ml olive oil, lemon, and a little salt and pepper to the fillet, cut into small pieces and serve on a baby gem lettuce cup.

Cut the potatoes into quarters (option to remove skin) and place in a pot. Add cold water on top and a handful of salt.

Bring the potatoes to boil and cook until half done.

Once half done, strain the potatoes over a sink in a strainer and add back to the pot. Top with 70ml olive oil, chopped rosemary and salt and pepper to taste.

Place in preheated oven at 180°C for around 15 minutes (until golden brown and delicious). Serve next to fish.