This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.
I probably eat this for lunch once or twice a week. It does, after all, contain two of the nation's new best foodstuffs. Well, notwithstanding the fact that the Brits reputedly live on fish and chips and roast beef. In the winter, this can be dressed up with chilli sauce, but in the warmer months it works well as a salad.