Sea Bass in a Salt Crust

Baking fish in a crust of sea salt enhances the flavour and brings out the taste of the sea. It is also the easiest way there is to cook a whole fish. In Spain the gilt-head bream is the fish most often used, but any firm fish, such as grey mullet, striped bass and porgy, can be cooked this way. Break open the crust at the table to release the glorious aroma.