Cooked under salt
Sea bass baked in salt – recipe kit
When salt-baking, you are creating a mini oven between the fish and the salt crust, which allows steam to cook the fish. The salt absorbs the oven heat and then evenly cooks the fish, allowing only a very little amount of steam to escape. This means that the flesh will remain beautifully moist and flavourful as the juices are locked in, particularly when cooking on the bone.
What you get:
1 x Cleaned/whole Sea bass
3kg x Sea salt/herb mixture
1 x Lemon
1 x Garlic bulb
2 x Bay leaves
1 x 250ml bottle aged Balsamic vinegar
1 x Italian grilled vegetables for 4
1. Pre-heat a fan assisted oven to 230’c.
2. Put 1/3 of the salt mix in a layer diagonally on a large baking sheet (mimic the shape of the fish).
3. Lay the sea bass on top. Stuff sliced lemon, bay leaves and smashed garlic (skin on) into its cavity.
4. Pour over the remaining salt mix, patting it round the whole body of the fish tightly, so it is totally encased (important there are no gaps or the heat will escape) and you can’t see any part of the fish.
5. Just before placing the fish in the oven, wet your hands and flick your fingers over the salt, sprinkling the salt with a few drops of water. This will encourage the salt to form a solid crust.
6. Roast in the oven on a baking tray for 15-18 (if taking 2 smaller fish, 14-16) minutes. Remove from the oven and rest for 5 minutes.
7. For the vegetables: warm them in the oven at 180’c, for 5 minutes. You can do this whilst the sea bass is resting.
8. Carefully break away and remove the salt crust and the skin of the fish and serve with a few drops of balsamic and the Italian vegetables.
9. Need some carbs? Some plain boiled Jerseys Royal potatoes, finished with chopped parsley (or mint/dill) and extra virgin olive oil, will make a delicious and healthy side dish.