Sea Bass Baked with Coarse Sea Salt
For this recipe, the fish is encased in a salt-herb mixture and baked at a high temperature. The result is a showstopper presentation and a perfectly seasoned fish.
Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium
- 1 lb. whole sea bass, cleaned, gutted, and scaled
- 3 sprigs fresh thyme
- 1⁄2 cup chopped fresh parsley
- 1 large lemon, sliced
- 2 cups coarse sea salt
- 1⁄3 cup all-purpose flour
- 3 egg whites, beaten
- 1 Tbsp. grated lemon zest
- 1⁄2 cup cold water
- Preheat the oven to 450°F. Rinse fish and pat dry with a paper towel. Place thyme, parsley, and lemon slices in the cavity of the fish. Reserve the sea bass.
- In a medium bowl, combine the salt, flour, eggs, and zest. Gradually stir in the water until the mixture comes together and resembles a paste. You may not need all the water; the paste should not be too runny.
- On a baking sheet lined with parchment paper, place a layer of the salt mixture just large enough to set the entire fish on (about one-third of the salt mixture). Place the fish on top of the salt and encase it (leave the head and tail exposed) with the remaining salt mixture. Pack the salt around the sea bass so it adheres. Bake the sheet in the middle rack for 30 minutes. Let the fish cool for 10 minutes.
- Using a hammer or the flat side of a meat tenderizer, carefully crack the salt crust to reveal the fish. With the back of a knife, remove the salty skin and carefully flip the fish onto a serving platter and remove the skin from the other side.