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4
Medium
45 min
Published 2011
This is a typical brasserie dish found all over France and can be made with either sea bass or sea bream. When baking in a sea salt crust, it is always better to cook the whole fish rather than fillets because it makes the flavour so much better. It is slightly less practical because you have to pick out the bones afterwards – but what you lose in convenience you gain in flavour. The combination of the fish with the chicory and citrus salad makes this a light, refreshing dish that zings! An