*sea bass (600g) per uncleaned fish, scales on, gutted and split horizontally 1. On the flesh side of the halved fish, rub the herbs, lemon, garlic, evoo and pepper. 2. Set the oven on dry heat at 180°C (fan speed 3). 3. Combine the egg and salt. 4. Lay out the fish halves on oiled ovenproof dishes, flesh side down. 5. Spread the egged salt over the fish skin to cover it completely and bake for 20–25 minutes. 6. Transfer onto plates, pour the vodka over the salt crust and flambé before breaking.