Gut and wash the fish but don’t remove the scales. Pat dry with kitchen paper. Place a sprig of rosemary and sage in the stomach. Cover the bottom of a baking dish with half the coarse salt, lay the sea bass on top and cover with the remaining salt. Bake in a hot oven (220°C) for about 45 minutes until the salt has formed a hard crust.
Remove the baking dish from the oven, break open the salt crust, cut the fillets into portions and serve with a drizzle of olive oil and a few drops of lemon juice.
Your salt-baked fish is ready!