- Preheat the oven to Gas Mark 6, 200°C (400°F).
- Wash the fish and pat dry, season the inside with salt and pepper. Add slices of lemon, dill, oregano and a knob of butter.
- Wash the potatoes. Coarsely chop the oregano and mix with the egg whites then gradually add the salt. (You may need more or less salt. The salt should feel like wet sand that you can knead.)
- Take 2 baking trays lined with baking paper and shape the salt around the potatoes with your hands. The salt should be firm enough so that it does not slip off the potatoes. Do the same with the fish on the other baking tray.
- Place the baking tray with the potatoes in the oven for 35 to 40 minutes.
- In the meantime, make the Hasselback courgette. Cut equal slices of 3-4mm into the courgette to ¼ from the bottom (not all the way through). Arrange in an ovenproof dish. Cut the bacon into pieces and insert a piece of bacon, a basil leaf and some grated mozzarella between the slices.
- Season with salt and pepper and drizzle with olive oil.
- Place in the oven together with the fish and bake for 20 to 25 minutes.
- Take everything out of the oven, break open the crust of the potatoes and fish and rub off most of the salt.
- Serve the potatoes with a piece of fish, the Hasselback courgette and extra basil.
Tip: Place the courgette between the handles of 2 wooden spoons. Using a knife, cut through the courgette until you touch the wooden handles. This will prevent you from cutting too deep.
