Being in the Costa del Sol means fish dishes are extremely popular. And today we’re going to enjoy a classic dish made with simple ingredients, that’s truly appetising.

The most important thing is to prepare the sea bass correctly, so tell the fishmonger you’re going to bake it in salt in the oven. The fish must be scaled and gutted very well without opening the sea bass too much as this would let the salt get inside and leave a very salty taste.

Once we have the sea bass ready, we clean it under the tap and leave it to drain completely. We can then preheat the oven to 200º and start preparing the oven tray with a layer of coarse salt. It’s best to always use coarse salt, and if you can, use a special type for cooking in the oven.

After the sea bass is fully drained we place it on the bed of salt and cover it with a thick layer of salt, compressing it as best we can with our hands to leave it nice and compact. We put it in the oven for about 40 minutes, and we know it’s ready when the salt has hardened and has a dark colour. When we take it out of the oven, crack the salt and remove it carefully with a palette knife – it should take the skin with it – leaving the fillets intact.