Salt baked sea bass with warm artichoke and bacon salad

Salt baked sea bass with warm artichoke and bacon salad

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

Salt baking produces a wonderful taste and keeps the flesh of the fish nice and moist. You do need good sea salt for the job, though – mixed with the egg whites it creates a cocoon around the fish so that it steams inside.

Ingredients

Quantity Ingredient
4 egg whites
3 lemons
2 bunches fresh basil, leaves torn
1.25kg sea salt
1 x 2kg whole sea bass, scaled, gutted and cleaned
1 tablespoon vegetable oil
200g smoked back bacon, cut into lardons
600g cooked new potatoes
1/2 red onion, finely sliced
280g jar of roasted artichokes in olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and line a large baking tray (big enough for the fish) with silicone paper.
  2. Whisk the egg whites in a large bowl until foamy, then add the zest of 2 of the lemons. Chop half the basil and add to the mixture, then add the salt and mix really well to combine
  3. Slice one of the zested lemons and place in the cavity of the fish along with half of the remaining the basil.
  4. Take one-third of the salt mixture and lay it over the centre of the baking tray, then place the fish on top. Cover with the remaining salt mixture to cover the fish totally. Bake for 30 minutes, or until the crust is golden-brown and the fish is cooked. Push the tip of a knife into the centre to see if the fish is cooked – it should be hot through. Remove and leave to rest for 15 minutes while you make the salad.
  5. Heat a frying pan until hot, add the vegetable oil and bacon, and fry for 3–4 minutes until golden brown and just crispy at the edges. Tip into a serving bowl, then add the potatoes to the pan and fry until hot through and browned at the edges. Add to the bowl, then add the red onion, artichokes and all their oil, and the last of the basil. Season well with plenty of pepper and toss together.
  6. Carefully remove the salt crust from the sea bass and brush any excess salt away from the skin, then carefully lift some of the fish onto each serving plate. Serve with lemon wedges and a spoonful of salad.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again