Salt-crusted Sea Bass with Rosemary and Lemon

Ingredients

• 3 sprigs rosemary fresh
• 2 pounds kosher salt 
• 1  optional: lemon sliced
• 2 servings garnish: lemon wedges extra-virgin
• 2 pound sea bass whole cleaned
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• knife

Directions

1. Combine salt and water in a large bowl.
2. Spread half of the salt mixture into a large rectangular shape on a jellyroll pan.
3. Place whole fish on top of salt; insert rosemary sprigs and lemon slices into cavity of fish. Pat remaining salt mixture over fish to cover completely.
4. Bake at 450 for 30 minutes.
5. Tap edge of salt with a knife to loosen; lift salt off fish.
6. Serve with lemon wedges and drizzle with extra-virgin olive oil, if desired.