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Whole sea bass baked in a salt and black pepper crust

Baking in a salt crust can be used for most fish with a skin. The best fish to use are sea bass or bream, very simple allowing the full flavour of the fish to come through. Make sure you use extra virgin olive oil or the taste will not be the same.

For the dressing:

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Angus Hughson

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Whole sea bass baked in a salt and black pepper crust.

 
 

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