800 g sea bass
1500 g rock salt
50 g water
1 sprig rosemary
3 basil leaves
Total weight 800 g
Scale and gut the sea bass, then wash it and dry it thoroughly.
Prepare the salt by pouring it all into a large bowl and adding the water.
Cover the roasting tray with a layer of wet salt, arranging the sea bass on top. Place a sprig of rosemary inside the fish's belly along with the lemon peel and 3 basil leaves, then cover with the remainder of the salt, taking care to cover the entire fish.
Select the "salt-crusted fish" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For this recipe, you can use other types of fish like gilt-head bream, snapper, rockfish or gurnard, the important thing is to keep within the weight range indicated.
Depending on your own preference, you can also stuff garlic or ginger in the fish's belly.
You can flavour the salt if you wish by substituting the water with rum or blue Curacao liqueur, the latter will colour the salt and give a wonderful fresh flavour.