This is a delicious sea bass recipe for your dinner party. It can also be a part of a healthy weight loss or diet plan. For more visit http://superfood-diet.com

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3. Sea Bass & Herby Lemon Sauce

4. Serves 4
You may think a whole fish baked
in salt would taste awfully salty,
but it really doesn't.
In fact, it keeps the fish
exceptionally moist, because the
salt seals in the juices.

5. For this meal, you need a couple
of 3lb sea bass.
Smaller fish (at least 2 lbs) are ok,
but you may need to throw in an
extra one, so there's enough for
everyone.

6. Fish Ingredients
* 2 whole, fresh sea bass, cleaned & de-scaled
and fins & tails trimmed to 1in.
* 7 sprigs fresh thyme * 4 garlic cloves, peeled & sliced
* 7 sprigs fresh oregano * 1 1/2 tbs extra-virgin olive oil
* 7 sprigs flat-leaf parsley * 2.5kg sea salt
* 1 thinly sliced lemon * 8 egg whites
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7. Lemon Sauce Ingredients
* 1/2 cup freshly squeezed lemon juice
* 3/4 cup extra-virgin olive oil * 1 1/2 tbs chopped flat-leaf parsley
* 1 minced garlic clove * 2 tsp sea salt
* 1 1/2 tbs finely chopped oregano * 2 small, fresh red hot chillies
= =

8. Preheat the oven to 425F and put the rack in
the centre of the oven.
Fill the cavity of each fish with the herbs, lemon
and garlic and then coat the outside of the fish
with the olive oil.

9. In a large bowl, mix the sea salt with the
egg whites and 2 cups of cold water.
Fold the mixture together with your hands,
then add another 2 cups of water, while
continuing to mix, until it feels like moist
sand.

10. Next, line a large, rimmed baking tray with
half an inch of the salt mixture. Lay the fish
on the salt - top to tail, leaving a one and a
half inch space in-between.
Cover each fish with an even, half inch layer
of the salt mixture and pat it to make it stick
(none of the fish should be exposed, as it will burn).

11. Bake for 30 minutes or until the salt crust
becomes a very pale gold and solid to the
touch.
When the fish are cooked, take one at a time
and tap the hard salt crust with a small meat
mallet to crack it. Peel away the chunks of
crust and brush off any remaining salt.

12. Now, with a large fork, carefully peel back the
skin. Start at the backbone and work towards
the stomach.
With a fork, lift away the meat and transfer it
to a platter.

13. Remove the bones and then transfer the rest
of the meat.
Repeat with the 2nd fish and finally serve
with the lemon dressing spooned over top.

14. To make the lemon sauce...
Whisk all the ingredients in a bowl and set aside for at least
30 minutes to allow the flavours to combine.
Note: Don't leave for more than 2 hours, because the herbs
will lose their freshness.

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