Sea bass with lemon and fresh herbs, cooked in sea salt

Ingredients for 4 servings

• 1 chilled sea bass (about 1–1.2 kg)
• 2–3 sprigs of dill
• 1 sprig of fresh lovage (if you have it)
• ½ lemon
• 1 pinch of black pepper
• 1 kg sea salt
• 1 egg

Mod de preparare

1. Scale and wash the sea bass well. Season the cavity with pepper and place the dill, lovage and sliced lemon inside.
2. Put the salt in a bowl and mix it with the egg until it binds.
3. Cover the bottom of a tray, lined with baking paper, with a layer of salt about 1 cm thick.
4. Place the fish on the salt and carefully cover it with the remaining salt.
5. Leave the eyes and the front of the head uncovered, and bake in a preheated oven without the fan at 200 °C for about 30–35 minutes.
6. The eyes should turn white — that is the sign the fish is properly cooked.
7. After taking it out of the oven, crack the salt crust with a small mallet or the handle of a knife and carefully lift the fish out.

Sfaturi

• When covering the fish with salt, close the belly well so it steams and the herbs flavour the flesh.
• Break the crust carefully so salt does not fall onto the flesh on the plate.
• Serve with a warm potato salad or freshly roasted vegetables.
• The same recipe works for gilthead seabream or another larger fish.

Din catalog

Sea bassCătre produsGilthead seabreamCătre produs