Preheat oven to 190°C. Gut the sea bass. Do not remove the scales. Rinse under cold running water and then pat it dry.

Chop finely basil, lemon balm, lemon verbena and chives, then mix the fresh herbs with sea salt.

Line a baking sheet with parchment paper, sprinkle half of the fresh herb salt on the baking sheet, put the sea bass over the salt and cover it with the rest of the scented salt. Put a few leaves of lemon balm inside the fish.

When the oven is hot, bake the sea bass for about 30 minutes, until you smell the good aroma of roasted fish.

While the fish is in the oven steam some vegetables to make a colourful side dish: carrots, zucchini and potatoes. Season them with extra virgin olive oil, sea salt, freshly ground black pepper, a dash of apple cider vinegar and chive flowers.

Serve the fish with a drizzle of extra virgin olive oil and the vegetables on the side.