Yields2 Servings
 1 seabass about 450g
 1 small sprig each of rosemary, thyme and parsley
 1 clove garlic, unpeeled and crushed
 Freshly ground black pepper
 1 kg sea salt
 ½ egg white
 Water as required
For the garlic sauce
 3 cloves garlic
 1 tomato
 30 g pine kernels
 1 slice bread
 125 ml olive oil
 ½ tsp salt
 1 tbsp red wine vinegar

Preheat the oven to 200C/Gas6


Ask the fishmonger to clean the fish for you but to leave the scales on; wash the fish and dry on kitchen paper; stuff the body cavity with the garlic and herbs and season with pepper


To prepare the salt casing, mix the sea salt and egg white together, adding a little water as required; the salt mixture should not be so hard as to be unmalleable but it must not be too moist; spread about half the salt mixture smoothly on a baking tray, to the size and in the shape of the fish; lay the fish on top and spread the remaining salt mixture over and round the fish, covering and sealing it well; bake in the preheated oven for about 20 minutes


To make the sauce, peel and finely chop the garlic; scald, skin, deseed and chop the tomato; grind the pine kernels in a mortar, cut the crusts off the bread and dice it; heat the oil in a pan and cook the garlic, add the tomato, salt, vinegar and ground pine kernels and sauté briefly over a low heat; stir in the diced bread and place in a food processor; process to a smooth puree


Remove the fish from the oven, crack the casing and skin and fillet the fish; serve with the garlic sauce

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