Sea Bass in Salt Crust

Carefully rinse the gutted catfish under cold running water. Dab accurately with kitchen roll inside and outside. Fill the abdominal cavity of the fish with fennel slices, peeled thyme, olive oil, garlic cloves and capers. Season with salt and juice of one lemon. Mix egg whites lightly. In a baking bowl, stir with cracked white peppercorns and the sea salt until malleable and not too runny.

Form about 1/3 of the salt mixture on a baking sheet lined with aluminum foil. Place the fish on top of the salt and cover with the remaining salt mixture. Press well with moistened hands. Cook the fish for about 45 minutes in the oven heated to 220°C.

For the tomato and caper butter, melt butter in a frying pan, add diced tomatoes and thyme sprigs, add chopped capers. Season generously with salt and freshly ground pepper.

Remove the fish from the heat and tap the salt crust. Peel off the fish skin and carefully remove the fillets. Arrange on hot plates.

White wine

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