Salt Baked Fish with Salsa Verde and Wedges


  • 3 large baking potatoes
  • Fresh rosemary, chopped
  • 1kg fresh seabass
  • Parsley
  • Lemon, sliced
  • 1kg salt
  • 4 egg whites
  • Fresh thyme
  • 100g flat-leaf parsley
  • 100g wild rocket
  • 50g fresh basil leaves
  • 25g mint leaves
  • 1 tbsp of miniature capers in vinegar
  • 1 tsp of Dijon mustard
  • 4 tbsp of olive oil


  1. Firstly, Preheat the oven at 200°C. Next, preheat the microwave combination oven to 200°C, 100W for 15 minutes. Cooking with microwave combined with oven heat ensures faster results, with no alteration to the end result.
  2. Using a chopping board, cut the potatoes into even wedges. Place into a bowl, adding a drizzle of olive oil, salt and fresh rosemary. Arrange evenly onto the Smeg Airfry tray and place into the oven.
  3. Next, line a baking tray with parchment. Place the fish onto the parchment and stuff with herbs and lemon.
  4. Tip the egg whites into a large bowl of salt. Add in the thyme leaves. Mix well until all the salt is coated in egg and the thyme is evenly distributed. It should feel like wet sand.
  5. Using your hands, pack the salt onto the fish, ensuring the whole fish is covered in a thick layer of salt.
  6. Place into the oven and allow to cook.
  7. Meanwhile, make the Salsa Verde. Add all of the herbs, capers, mustard and oil into the Smeg hand blender beaker. Blitz until a fine consistency has been reached and the Salsa Verde is a rich green colour.
  8. Once the fish has cooked, remove from the oven. Using a sharp knife, carefully crack the salt crust off the top of the fish. Remove the fish from the salt and serve with the Salsa Verde.

Appliances used


Oven, Classic, Galileo cavity: Traditional pyro, 60cm, Thermo-ventilated, Stainless steel, A+, Pyrolytic
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Oven, Classic, Galileo cavity: Micro combi, 45cm compact, Combi Microwave, Stainless steel, Vapor Clean
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Hand Blenders, Black, 50's Style
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Accessories, Type: Pan stands, Ovens, Cookers
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