This is one of my favorite ways to prepare Sea Bass because it locks in all the juices and aromas of what ever herbs you decide to use. You don't scale the fish and by doing this it allow just the right amount of salt to penetrate the skin of the fish. Sea Bass contains Omega 3 fatty acids that help keep your heart healthy, lower cholesterol and may help prevent the growth of cancerous tumors. I stuff the Sea Bass with Rosemary and Lemon. Rosemary has cancer fighting potential because it contains chemicals called quinones, which may inhibit carcinogens.
You crack open the hard salt crust all around the fish then lift off the salt crust. Then peel off the skin and the moist, juicy filet will be exposed. Depending on the size of the fish you can get 2-44 portions from the top filet and then another 2-4 from the under side.
Once you have taken the top filet off you pull up the fish spine and gently take out the other filet and divide it up.
Salt Baked Whole Sea Bass with Rosemary and Lemon
by
Prep Time: 15 minutes
Cook Time: 1 hour
Keywords: bake entree gluten-free low-carb nut-free soy-free sugar-free Sea Bass Mediterranean
This is one of my favorite ways to prepare Sea Bass because it locks in all the juices and aromas of what ever herbs you decide to use. Here I am using rosemary and lemon but you could use garlic, bay leaf, thyme, black pepper, etc...
Ingredients (Serves 4)
- 1 3-4 pound fresh whole sea bass
- 1 lemon sliced
- 4 sprigs rosemary
- 2 26.5 ounce box of course sea salt (6 cups)
- 2 cup water
Instructions
- Tell the fish monger that you are baking the fish in salt so he will leave the scales on and clean the stomach leaving only a small opening. At home grab a cookie sheet that the fish fits onto. Preheat oven to 400 degrees. If you have to trim the tail, do so just as long as the whole fish fits onto the cookie sheet. Put 2-3 cups of salt on the cookie sheet kinda in the shape of the fish and sprinkle with your fingers about 1 cup of water over the salt. Place fish on top of salt . Fill cavity with rosemary and lemon. Sprinkle some water over fish. Then cover with the rest of the salt and sprinkle with water until slightly moist. Pat down well. Place in oven and cook for about 45 mins.
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