Wild Sea Bass in Aromatic Salt

Ciao All Just a quick blog this month, I thought I would share with you a recipe that is one of my favourites. I made this dish on 'Britains Best Dish' last year. I like this dish, because it is simple and easy to prepare. Wild Sea Bass cooked in an Aromatic Salt. You will need: 1.1kilogram of Wild Sea Bass 2. 4 kilogram of Sea Salt 3. 1 Medium white egg 4. 1 table spoon of Fennel seeds 5. Zest of 1 Lemon 6. 1 sprig of Rosemary 7. 1 Fennel (with leaf) 8. 1 Courgette 9. 1 Aubergine 10. 1 Red Pepper 11. 1 Yellow Pepper 12. 1 Red Onion 13. Sea Salt 14. Cracked Black Pepper 15. 1 table spoon of granulated white sugar 16. 50ml of Olive Oil 17. 100gram of Bread crumbs 18. 50gram of Parmesan Cheese 19. 200gram of Butter 20. 1 Clove of Garlic To prepare the dish: For making the Aromatic Salt Put 4kilo of Salt in a bowl. Add Zest of 1 Lemon, the Fennel Seeds, Rosemary and 1 Egg Mix together Lay a bed of 2 kilo of salt on a baking tray Lay Gutted Wild Sea Bass Make of a filling of Fennel Leaf and 2 Slices of Lemon (This stops salt getting inside the fish) Cover with rest of salt Place in  the middle of a pre-heated oven at 200 degrees centigrade for 30 minutes. Side Dish: Chop in to cubes the Aubergine, Courgette, Red Onion and Yellow and Red Pepper. Place on a baking tray with a table spoon of Sugar Add salt, Pepper, Rosemary, 50g of Olive Oil and 50g of butter and a finely chopped garlic clove. Mix together and place on top shelf of oven for 30 minutes at 300 degrees. Slice Fennel Simmer for 5-10 minutes Remove from Water Mix the bread crumbs, Parmesan and 50g of butter Gratin (Place under grill) until golden brown Warm garlic butter sauce for the fish: Warm butter in a pan with garlic. Total Prep Time: 30 minutes Total Cooking Time:  Approx 60 minutes Then serve on an oval plate. With the fish presented in the centre of the plate, with a fan of Fennel and a tower of roasted vegetables.  Warm garlic butter drizzled over the fish. Hopefully you find this dish as easy to prepare and as delicious as I do. Ciao Mario