Salt Baked Sea Bass with Beurre Blanc by Jean Cazals (2)

J.Sheekey’s Salt-Baked Sea Bass

This is a delicious way to cook firm-textured fish such as bass, bream and snapper, sealing and cooking a whole fish without any juices or flavour escaping. Try an unfilleted fish if you're confident about...
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The Jetty’s Crab & Herb-Crusted Cod

Bursting with fresh flavour, The Jetty restaurant's crab and herb-crusted cod with crushed peas uses a rich buttery sauce for the perfect finishing touch.  Ingredients For the fish: • 4 x 140 to 160...