1. Mixed 500g fine salt & 500g coarse salt with 1-2 cloves of chopped garlic & some black pepper, then add a bit of water to make it like ‘sand’ feeling
2. Lay a baking sheet on a tray, place 1/3 salt in long shape on the sheet and firm it, on top lay a few bay leaves
3. Lay the seabass on top of bay leaves, roughly crush a few more bay leaves & insert into fish stomach, try to seal (close) the cut area to prevent the salt to go in.
4. Lay more salt around the fish carefully and firm it tight, then lay a few more bay leaves on top of fish and lastly cover the whole fish (except the head) with the rest of salt and firm it tight.
5. Inside oven baked for 35-40 mins under 220 deg. Once done peel off the salt and skin and enjoy the freshness!
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