Sea Bass Baked in a Salt Crust with Fresh Tomato Sauce

When you are seated on the terrace of the Hotel Cipriani in Venice, sipping an Americano and gazing across the lagoon to St. Mark’s Square, life can seem perfect. I was lucky enough to do this once and even luckier to watch chef Renato Piccolotto demonstrate his famous sea bass baked in a crust of salt. This recipe is adapted from that day. I recommend mixing an Americano—pour 1 ounce (30 ml) each Campari and sweet vermouth into a glass over ice, and add a splash of sparkling Italian minera