Cut open the belly of the sea bass, clean the fish and wash well under running water. Wash and dry the garlic, dice and place it in a bowl along with the parsley, herbs and a pinch of pepper and mix the ingredients together well. Season the abdominal cavity of the fish with the aromatic mixture. In a clean bowl, mix together the rock salt and whole egg. Place 1/2 of the salt mixture on a baking tray covered with the baking parchment and lay the fish on top. Drizzle a little olive oil over the fish , then cover with the remaining salt mixture. Place in the oven preheated to 180° and bake for approximately 15-20 minutes. To test whether the sea bass is cooked, the salt caver will turn to a golden brown colour.