Salt-baked sea bass with steamed vegetables and potatoes

Ingredients

For 1 serving

• Sea bass250 g
• Saltto taste
• Carrots100 g
• Zucchini100 g
• Potatoes180 g
• Lemon0.3
• Extra virgin olive oil12 g
• Rosemaryto taste
• Black pepperto taste

Contains: fish

Method

1. Preheat a conventional oven to 200 °C. The sea bass should be gutted but not scaled, as the scales protect the flesh from the salt: rinse it and fill the belly with rosemary and a few slices of the lemon.
2. Moisten the coarse salt with a little water until it feels like wet sand. Spread a 1 cm layer in a baking dish, lay the fish on top and cover it completely, packing it down with your hands.
3. Bake for 25 minutes, until the crust is hard and lightly golden.
4. Meanwhile peel the carrots and potatoes, wash and trim the courgettes and cut everything into sticks. Bring two fingers of water to the boil in a pan with a steamer basket and steam, covered, for 15 minutes, adding the courgettes for the last 6, until the potatoes are tender.
5. Take out the fish, let it rest for 5 minutes and crack the crust with the back of a knife; remove the skin and fillet the flesh.
6. Serve the fish with the vegetables dressed with the oil and pepper; the fish needs no extra salt.