Sea Bass Baked in Salt

This is a traditional way to cook fish in Spain and many other countries.  Although cooked in a lot of salt the salt bakes hard and  the fish remains tasty retaining the fish’s natural juices and not salty.


1 x 1.25kg (31b) bass or bream, scaled, gutted and washed

2.75kg (61b) coarse sea salt

A few sprigs of fresh rosemary

To serve, Wedges of lemon and melted butter or a good  olive oil
Preheat the oven, 220′C/425′F (gas mark 7),

In a large ovenproof dish place salt up to a depth of 3cm

Place the rosemary into the cavity of the fish

With the rest of the salt cover the fish completely

Bake in the oven for about 35 minutes

Tap the salt crush to break if and remove all the salt from the fish brushing any left over crystals with a pastry brush.

Place on a serving dish

Serve immediately drizzled with the oil or butter and the wedges of lemon


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{September 4, 2011} {Tags: , }