Salt-Baked Seabass Kit with Lemon & Herbs – Forman & Field

Salt-Baked Seabass Kit with Lemon & Herbs

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

See allergens in bold capitals

Cooking instructions

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.

Additional information

Keep refrigerated, 5 days unopened Can be frozen up to 3 months

Nutritional Information

Typical Values Per 100g
Energy 125kj
Fat 3g
Saturates 1g
Carbohydrates 0g
Sugars 0g
Protein 24g
Salt 0.2g

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