Salt-Baked Seabass Kit with Lemon & Herbs

Served in many Italian restaurants, bringing this dish to the table will wow your guests – and it couldn’t be easier to prepare. We supply the whole shebang – a beautiful fresh seabass, enough rock salt to cover it and even the lemon and rosemary. Once baked, simply crack off the salty crust to reveal a perfectly cooked fish. Peel off the skin, drizzle the succulent white flesh with olive oil and dream of Portofino.

This is the perfect meal for two to enjoy on a blissful Summer’s night.

For a perfect BBQ grill… save the salt for another day and place the herbs in the belly cavity, wrap in foil and place on your BBQ for a delicious summer fish grill.  Drizzle with lemon and olive oil to serve.

Approx weight 650 grams

Whole Fresh Seabass (FISH), Lemon, Rock Salt, Rosemary

See allergens in bold capitals

First, dampen the rock salt. Put the salt in a bowl and add some water – as a child would add water to a bucket of sand to make a sandcastle.

Stuff the cavity with the lemon & rosemary, then bury the seabass with dampened rock salt and bake at 200 degrees for 20 minutes.

Crack off the salty crust to reveal your perfectly cooked fish.

Peel of the skin,  drizzle the steamed white flesh with olive oil, and serve with a tomato salad and fresh greens.  Delicious.

Keep refrigerated, 5 days unopened

Can be frozen up to 3 months