92 Bass Cooked in Seaweed

Main ingredients

• 1 sea-bass weighing 800 g (1¾ lb)
• 2 large han

1. Clean the fish and cut away its sharp dorsal fin. Don’t scale it; the scales contain a salty deposit which intensifies the fish’s savour of the sea as it cooks underneath its seaweed blanket, and also make it easier to skin once it is cooked.
2. Put a layer of half the seaweed in the bottom of the casserole and pour in the water; season the bass inside and lay it