List of Ingredients
- 2 LB. of sea bass
- 1 LB. of red bell peppers
- 7 of large egg whites
- 3 of spring onions
- 2 of carrots
- lemon
- parsley
- sage
- rosemary
- garlic
- extra-virgin olive oil
- 1 1/2 LB. of sea salt
- fine salt
Method
Preheat the oven to 400 °F. Peel 1/4 of a lemon and finely chop it along with generous handful of each herb (parsley, rosemary and sage) and a garlic clove.
Scale and gut the sea bass. Rinse fish inside and out; pat dry. Stuff the belly of the fish with half of the herb mixture.
Whisk the egg whites until stiff. Add the sea salt and the rest of the herb mixture. Stir until salt is evenly moistened. Spread half salt mixture in a baking tray. Place stuffed bass on salt and cover fish completely with remaining salt mixture; pressing to seal.
Bake for 40 minutes. Let stand in crust for 10 minutes.
In the meantime, clean the vegetables and chop them into 1/2" pieces along with 1/4 cup parsley. Sauté the vegetables over high heat in a pan with 3 Tbsp. oil for 5-6 minutes: they should remain fairly crisp. Remove from the heat, add salt and top with the chopped parsley.
Remove the sea bass from the oven and bring it to the table in its crust. Using a large knife, tap the crust to crack it in front of your guests. Brush salt away from the fish and cut into portions to serve with the vegetables.