- Cooking at the table
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01. February 2013
Mix chopped herbs with fennel seeds and fill the abdominal cavity of the sea bass with this and the slices of lemon.
Use half of the sea salt to form a bed the length and breadth of the fish.
Then place the sea bass on the bed of salt and completely cover with the rest of it completely with the salt mixture. Make an edge by pressing all round it so that after baking the salt lid can be removed easily. Place the sea bass in the pre-heated oven and bake for approx. 30 minutes.
Once cooked, strike the salt lid with a large knife in front of your guests and carefully remove the lid. Cut the sea bass into portions and serve.
Serve with olive oil mayonnaise. New potatoes go with this together with oven-cooked Mediterranean vegetables.