Salt Crusted Baked Sea Bass Recipes

SALT CRUSTED BAKED SEA BASS

Steps:

• Your fish must be whole. Scaled and gutted but otherwise intact.
• Open a cavity in the Sea Bass and place the lemon slices and half of the herbs inside the fish. Reserve the remaining herbs to mix with the salt.
• Prepare the salt mixture by mixing it with the egg white and the rest of herbs. You'll need to get your hands dirty for this.
• In the baking tray place half of the salt mixture. Put the Sea Bass on top and cover it with the remaining salt. You need to ensure the fish is fully covered.
• Now your fish is ready for the oven. Cooking time depends on the size of your fish and your oven. A good indication though will be when the salt acquires a nice golden hue. Remove your fish from the oven and then break out your hammer! Don't be shy, but we would recommend placing a tea towel over the fish so that you don't have bits of salt crust flying around the kitchen.
• Once you've broken through the crust, remove the skin from the fish and carefully separate from the bones. Put everything on a plate and then serve.

SALT BAKED SEA BASS

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 STRIPED BASS

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.

SEA BASS BAKED IN A SALT CRUST

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 CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

SALT-BAKED SEA BASS

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.

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.