Sea bass in salt crust: easy to make and delicious

INGREDIENTS
Parsley
Rosemary
Dill
Sage
Thyme
1 clove of garlic
Lemon (zest)
3 egg whites
420g of salt
520g of coarse salt
Sea bass

METHOD
1. In a food processor add the parsley, rosemary, dill, sage, thyme, garlic, lemon zest and mix.
2. Add the egg whites to the bowl and mix with the electric mixer until stiff. Fold in the aromatic herbs mix. Add the salt and coarse salt and mix everything together.
3. Stuff the belly of the sea bass with a few spoonfuls of the herb mix.
4. On a baking tray covered with parchment paper place a thin layer of the mixture. Place the sea bass on the top of the salt and cover it with the salt mixture.
5. Transfer to the oven and bake at 190°C/374°F for 30 minutes.
6. Once the cooking time has elapsed, remove the sea bass from the oven and then brake the salt crust with a small hammer.
7. Serve with potatoes and enjoy.
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