Salt-Baked Seabass Kit with Lemon & HerbsCode: D2025A
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.
Approx weight 650 grams
Seabass (FISH), Lemons, Rock Salt, Rosemary
Allergens in BOLD
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.