Gino D’Acampo salt crusted seabass with thyme and potatoes recipe on Let’s Do Lunch

Gino D’Acampo makes salt crusted seabass with thyme and potatoes on Let’s Do Lunch with Mel.

The ingredients are: 1kg whole seabass, gutted, head and tail still on (scales on), 1.2kg rock salt, 4 tbsp thyme leaves, Zest of 2 lemons and Cold water.

For pea puree: 400g frozen peas, defrosted, 2 tbsp mint leaves, 25g butter, 1 vegetable stock cube and Salt and pepper.

For the potatoes: 500g cooked new potatoes, 2 tbsp olive oil and A few sprigs of thyme.