Salt-baked sea bass

This traditional way of cooking firm-textured fish like bass, bream and snapper produces delicious results. It seals the entire fish in completely, so it cooks without any juices or flavour escaping. Although it’s a very simple method, it’s unusual to find it on a restaurant menu here; normally you only see the process being used in Spain or Sicily.

When we opened J. Sheekey we thought we really had to have a dish like this on the menu but, because of space restrictions, it had to b