Baked Sea Bass in Salt Crust with Herb Oil

Preheat oven to 400°F (200°C).

Prepare the herb-infused oil: Gently heat olive oil in a small saucepan with rosemary, thyme, and crushed garlic cloves over low heat for 5 minutes. Remove from heat and let cool.

In a large bowl, whisk egg whites until stiff peaks form. Gradually add sea salt, mixing until it forms a thick, moldable paste.

Place a layer of salt mixture on a baking sheet, creating a bed slightly larger than the fish.

Place the sea bass on the salt bed. Stuff the cavity with some of the herb sprigs and lemon slices.

Completely cover the fish with the remaining salt mixture, ensuring it's sealed tightly. This creates the 'salt cocoon'.

Bake for 30-40 minutes, or until the salt crust is hardened and lightly golden.

While the fish is baking, prepare the salsa verde: Finely chop parsley and capers. Zest and juice the Seville lemon (or regular lemon). Combine in a small bowl with a drizzle of olive oil and a pinch of salt and pepper.

Remove the fish from the oven and let it rest for 5 minutes.

To serve, crack the salt crust tableside with a spoon or knife. Carefully remove the salt and skin to reveal the cooked fish.

Drizzle the fish with herb-infused olive oil and serve immediately with the salsa verde.