* 1 Whole white fish; Sea bass; sea Bream, etc.
* Bunch of fresh Dill or Fennel
* Bunch of fresh Parsley
* ¼ of an Onion, roughly sliced
* Very coarse Sea salt to cover
* * Don't try to use fine-grained table salt
'''Parsley and lemon sauce'''
* 50g (2 oz) Butter
* 1 whole Lemon
* 1 bunch parsley leaves, finely chopped
* Seasoning

===Method===
* Dry the Fish skin with a Paper towel and stuff the belly cavity with the Onion and Herbs
* Pour a very thin layer of Salt into a Baking tray as near to the size of the Fish as you can find - this uses less salt!
* Lay the Fish in the Baking tray and completely cover with Sea salt
* Bake the Fish for 25 minutes.
* When 20 minutes is nearly up, make the Sauce.
* Melt the Butter in a small pan, add a grind of Pepper and the Zest and Juice of a Lemon, mix well.
* Once the Fish is cooked, the Salt crust should lift off, together with the skin. Brush any reaming salt from the fish and serve, covered with the hot Sauce and a sprinkle of Fresh herbs.

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