Whole Roasted Sea Bass in Salt
Risotto with Mixed Mushrooms
January 29, 2020
Smokey Instant Pot Chex Mix
March 1, 2020
Whole Roasted Sea Bass in Salt
This recipe for Whole Roasted Sea Bass in Salt is the easiest, most flavorful way to prepare a delicate white fish like sea bass. Will it be too salty? NO! Trust us—this recipe will wow you. All you need is a little squeeze of lemon, and a drizzle of Colavita EVOO. Dinner is served.
Pair Recipe with Whole Roasted Sea Bass in Salt with:
No Churn Chocolate Olive Oil Ice Cream with Cherries
Similar Colavita Recipes:
Whole Roasted Branzino
Grilled Salmon with Fresh Herb Dressing
Ingredients
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Scale and gut the fish (or you can ask your fishmonger to do this for you).
Stuff the body cavity with the fresh herbs and lemon slices.
Pour all the salt into a large mixing bowl.
Add the water and mix well. The mixture should become like wet sand.
Place a thin layer of the wet salt on the bottom of the prepared baking sheet.
Lay the fish on top of the salt, then cover the fish with the remaining salt, taking care to pack the salt well around the fish—it should be completely enclosed by the salt.
Place the roasting pan in oven and cook for 30 minutes.
Remove the roasting pan from the oven. Break the salt crust with a knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish.
Using a fish spatula, carefully remove the fish from the salt and place onto a cutting board.
Peel away the skin and lift off a filet and place it on a dish.
Flip the fish over to remove the skin from the other side and the other filet.
Do your best to remove any bones that may remain from the filets.
Serve with roasted vegetables.
For more information about the wine featured in this recipe visit PanebiancoWines.com
Shop this recipe
Ingredients
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Scale and gut the fish (or you can ask your fishmonger to do this for you).
Stuff the body cavity with the fresh herbs and lemon slices.
Pour all the salt into a large mixing bowl.
Add the water and mix well. The mixture should become like wet sand.
Place a thin layer of the wet salt on the bottom of the prepared baking sheet.
Lay the fish on top of the salt, then cover the fish with the remaining salt, taking care to pack the salt well around the fish—it should be completely enclosed by the salt.
Place the roasting pan in oven and cook for 30 minutes.
Remove the roasting pan from the oven. Break the salt crust with a knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish.
Using a fish spatula, carefully remove the fish from the salt and place onto a cutting board.
Peel away the skin and lift off a filet and place it on a dish.
Flip the fish over to remove the skin from the other side and the other filet.
Do your best to remove any bones that may remain from the filets.
Serve with roasted vegetables.
For more information about the wine featured in this recipe visit PanebiancoWines.com