How To Cook Sea Bass In A Salt Crust
Delight your senses with this stunning sea bass dish encased in a crust of coarse rock salt. The sea bass is infused with the fresh aroma of rosemary, creating a tender and flavorful centerpiece for your meal. A dramatic presentation and a succulent taste make this a memorable dish for any special occasion. Serve alongside lemon wedges to brighten each bite.
— Constant Cookbook
Ingredients
- 1 x 450g/1lb sea bass
- 1kg/2lb 3oz coarse rock salt
- 3-4 fresh rosemary
- wedges lemon
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Scale and gut the fish (or you can ask your fishmonger to do this for you).
- Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably.
- Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs.
- 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).
- Place the roasting pan in the preheated oven and cook for 25 minutes.
- 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.
- Using a fish slice, carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins.
- Serve with lemon wedges.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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