1 x 1.5kg sea bass
2.5kg coarse rock salt
4-5 fresh rosemary sprigs
to serve: lemon wedges and vine tomatoes
Preheat the oven to 200C/gas mark 6.
1.Scale and gut the fish (or ask your fishmonger to do this for you).
2.Place half the sea salt in the bottom of a roasting tin large enough to hold the fish comfortably.
3.Dry the scaled, gutted fish with kitchen paper and stuff the body cavity with the rosemary sprigs.
4.Lay the fish on top of the sea salt, then cover with the remaining salt. The fish should be completely enclosed by salt. Sprinkle a little water on top (this will help the salt to form a crust).
5.Place the roasting tin in the preheated oven and cook for 45 minutes.
6.Remove from the oven. Break the salt crust with a palette knife. Then, using a pastry brush, remove the salt crystals from the surface of the fish and from around it. Using a fish slice, remove the sea bass from the roasting tin and place on a serving plate. Carefully remove the fish skin and fins. Serve with lemon wedges and vine tomatoes.