SALT BAKED SEA BASS
Salt baked sea bass is a great dish to serve at a dinner party. You can prepare the salt crust and fish in advance, baking it in the oven while you are having your starters. The egg whites make the salt go hard, creating an oven shell that keeps the fish beautifully moist. You can serve the baked sea bass at the table, breaking the salt crust in front of your guests for a bit of theatre to your meal. Salt baked fish works well with some boiled new potatoes, a green salad and either a mustard and honey vinaigrette or a delicious hollandaise sauce.
Provided by Javier De La Hormaza
Categories Recipes, Spanish Fish Recipes
Yield 4 people
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- To make the salt crust, thoroughly mix the salt, egg whites and thyme leaves in a bowl until they form a dry paste.
- Stuff the lemon slices, thyme, bay leaves and parsley into the cavity of the sea bass.
- Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
- Bake the sea bass in the oven for 30-35 minutes, or until crisp.
- Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
SALT-BAKED SEA BASS
I've been wanting to do this for ages, since I had it in a restaurant. SO easy to make and results in amazingly juicy fish. Don't worry about all the salt, it doesn't go into the fish, it forms a crust which you break off once cooked to reveal the fish. You could also do this with sea bream. Fish obviously come in all sorts of sizes, so choose ones that would be individual portion sizes. You'll find that it's easier to remove the salt if you can get in to the sides, so build it up on a shallow pan rather than using a deeper pan. Serve with boiled new potatoes and a crisp green salad.
Provided by Snowbunny Andorra
Categories Bass
Time 24m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 200°C.
- Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
- Place the fish on the salt and cover completely with the remaining salt.
- Cook for 20 minutes.
- Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 339187.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.6
SALT-ROASTED BASS
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
- Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
- Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
SEA BASS BAKED IN A SALT CRUST
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
- Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
- Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
- Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
- Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.
SALT-BAKED STRIPED BASS
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
- Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.
BAKED SEA BASS IN HERBED SALT CRUST
Steps:
- Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
- With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
- Preheat oven to 450°F. and lightly oil a baking pan.
- In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
- Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
- Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.
SALT-BAKED FISH
Provided by Jonathan Reynolds
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Combine the sea salt and egg whites until the mixture looks like wet sand.
- Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
- Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
- Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams
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