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.