Oriental Salt Baked Seabass

Delicate seabass encased in a herb & lemongrass salt crust, baked to juicy perfection and paired with punchy yuzu mayo, buttery Jersey Royals, and charred asparagus. Crispy outside. Flaky inside. Pure flavour all over.

8-10

Ingredients

8 large egg whites
750g sea salt
2 lemon grass diced
A small bunch of coriander Thai basil
2 limes zest only
2kg seabass – gutted , scaled, fins and head removed

Mayo

3 egg yolks
1 tbs Dijon mustard
200ml veg oil
2 tbs yuzu

To serve

Hot jersey royals
Asparagus

Method

Print Recipe

Preheat the oven to 200°C.
Whisk the egg whites to a stiff peak mix in the salt and herbs and lemongrass and lime zest. Spoon ½ onto a lined baking tray, then place the fish on top. Then cover all over with the rest of the mix and bake for 40 minutes.
To make the mayo, put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the ponzu and yuzu juice.
Break off the salt crust and portion up the fish serve with mayo jerseys and asparagus.

Ingredients

8 large egg whites
750g sea salt
2 lemon grass diced
A small bunch of coriander Thai basil
2 limes zest only
2kg seabass – gutted , scaled, fins and head removed

Mayo

3 egg yolks
1 tbs Dijon mustard
200ml veg oil
2 tbs yuzu

To serve

Hot jersey royals
Asparagus

Method

Preheat the oven to 200°C.
Whisk the egg whites to a stiff peak mix in the salt and herbs and lemongrass and lime zest. Spoon ½ onto a lined baking tray, then place the fish on top. Then cover all over with the rest of the mix and bake for 40 minutes.
To make the mayo, put the egg yolks and Dijon into a small food processor whilst blitzing slowly drizzle in the oil when thick add the ponzu and yuzu juice.
Break off the salt crust and portion up the fish serve with mayo jerseys and asparagus.