Salt-baked sea bass

Salt-baked sea bass

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

I had this dish in one of the most amazing restaurants I’ve ever been to, on the Amalficoast in Italy. When it’s as fresh as that one was, a huge sea bass cooked in salt is one of the true culinary delights. It’s also incredibly easy. You can do it with other fish, too, although you’d need to adjust the cooking time depending on the size.

Ingredients

Quantity Ingredient
1kg sea salt
3 egg whites
1 x 2kg whole sea bass, scaled, gutted and cleaned

Method

  1. Preheat the oven to 150°C. Place the salt in a food processor and blitz, then add the egg whites and process until well combined. Remove and set aside.
  2. Line a roasting tin big enough to hold the fish with greaseproof paper. Place the whole fish on its side in the tray.
  3. Spread the salt over the top of the fish, making sure it is completely covered. Use the edge of a spoon to mark scales all over the fish. Cook in the oven for 1 hour, then turn the oven off and leave the door slightly ajar for a further 10 minutes before taking out the fish.
  4. Carefully remove the salt crust and use a pastry brush to sweep away any excess salt, taking care not to break the skin of the fish. Transfer to a serving dish and serve with lemon halves and a rocket and Parmesan salad.
Tags:
James Martin
Saturday Kitchen
slow cooking
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