Sea Bass Baked In A Salt Crust By Mitch Tonks Recipes

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.

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.

SEA BASS BAKED IN A SALT CRUST BY MITCH TONKS

Steps:

• 1. Preheat the oven to 200C/400F/Gas 6. 2. Scale and gut the fish (or you can ask your fishmonger to do this for you). 3. Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably. 4. Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs. 5. Lay the fish on top of the salt, then cover the fish with the remaining sea salt. The fish should be completely enclosed by the salt. Sprinkle a bit of water on top of the salt (this will help it to form a crust). 6. Place the roasting pan in the preheated oven and cook for 25 minutes. 7. Remove the roasting pan from the oven. Break the salt crust with a palette knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish. 8. Using a fish slice, carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins. 9. Serve with lemon wedges.

SIMPLE OVEN-BAKED SEA BASS

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 IN A SALT CRUST FROM ÎLE DE Ré

Steps:

• Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.
• Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
• Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

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 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.