1 Seasbass (1½ lb) - cleaned
1.5kg of Anglesey salt
425ml of water

METHOD

Heat the oven to a temperature of 180 - 200C.
Put the salt in a large bowl and add the water, mix.
Put half the salt onto the bottom of a baking tin ensuring that enough area is covered for the fish. Place the fish on top, leaving the head and tail clear of the salt, then cover the rest of the fish with the salt.

Cook in the oven for 30 minutes. Take out of the oven, take the salt off, and place the fish onto a plate.
Take the fish off the bone by slicing along the backbone with a sharp knife.
Serve immediately.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS