Masterclass: Salt Baked Sea Bass
Everything you need to know about salt baking fish! Cooking in salt seals in the moisture and ensures it is perfectly seasoned and cooked evenly. Cooking like this works for many types of protein.
Ingredients
- 8 large egg whites
- 750g seasalt
- Few sprigs of rosemary
- 1 x 1.5k seabass, gutted and scaled
To serve –
- 1 lemon, cut into wedges
- 1 small bunch of watercress
Method
- Preheat the oven to 200C
- Whisk the egg whites until it has stiff peaks. Then, mix in the salt and rosemary.
- Spoon half of the mix onto a lined baking tray. Place the fish on top, and then cover all of it over with the rest of the mix, and then bake for 40 minutes.
- Break off the salt crust and portion up the fish. Serve with watercress and lemons.
Ingredients
- 8 large egg whites
- 750g seasalt
- Few sprigs of rosemary
- 1 x 1.5k seabass, gutted and scaled
To serve –
- 1 lemon, cut into wedges
- 1 small bunch of watercress
Method
- Preheat the oven to 200C
- Whisk the egg whites until it has stiff peaks. Then, mix in the salt and rosemary.
- Spoon half of the mix onto a lined baking tray. Place the fish on top, and then cover all of it over with the rest of the mix, and then bake for 40 minutes.
- Break off the salt crust and portion up the fish. Serve with watercress and lemons.
