Sea Bass in Salt Crust

1. Preheat the oven to 200 degrees C or 400 degrees F.
2. Stuff the fresh thyme into the cavity of the sea bass.
3. Whisk the egg whites in a small bowl for 1 to 2 minutes, and then add in the salt.
4. Now place a greaseproof paper onto a baking tray. Spread one-third of the egg white mixture over it.
5. Gently lay the sea bass on top. Spoon the remaining egg white mixture on the fish. Make sure that the sea bass is evenly and thickly coated with the egg white.
6. Bake the sea bass in the oven for 30 to 40 minutes, until the fish is fully cooked and crisp. Now carefully crack the salt crust, and remove it from the fish.
7. Let the fish cool for a few seconds, and then peel off the skin from the fish. Place it onto a serving plate.
8. For the salad, add the runner beans in a pot of boiling water for 1 to 2 minutes, until tender. Drain and refresh in cold water.
9. Mix the runner beans, parsley, shallots, broad beans, lettuce in a bowl, until properly combined.
10. Add in the mustard, vinegar, lemon juice, and olive oil. Mix until properly mixed. Season it with a pinch of sugar, sea salt, and black pepper.
11. Spoon the salad onto a serving plate alongside the sea bass.
12. Serve the sea bass with tasty salad and enjoy!

Trivia

• The largest sea bass caught with a fishing rod weighed over 563 pounds. It was caught off the coast of California in August 20, 1968.
• Unlike many other species, male bass are supposed to guard over the eggs instead of female bass guarding the eggs.

Although bass can see all the colors they are most attracted to red.