Mi pescado a la sal (My fish baked in salt)

INGREDIENTS

• 1 kg coarse rock salt
• 2 large free-range eggs
• 1½ tablespoons fennel seeds
• 1 lemon
• 600g sea bass, or 2 portion-sized bream, from
• , ask your fishmonger, gutted, scales left on, gills out
• 1 small bunch fresh basil
• 1 small bunch fresh flat-leaf parsley
• 3 large cloves garlic, peeled
• 1 pinch saffron
• sea salt
• 50 ml olive oil
• 50 ml good-quality Spanish extra virgin olive oil
• ½ cucumber, peeled
• 1 large handful green olives, stoned
• 2 jarred red peppers
• a few sprigs fresh flat-leaf parsley, leaves picked and chopped
• freshly ground black pepper