Salt Baked Sea Bass
This lovely fresh tasting Salt Baked Sea Bass recipe was served up at part of James' French Adventure. Great for sharing.
Ingredients
- Whole sea bass
- Fleur de Sel – le Saunier de Camargue (salt)125g x 5
- Eggs x 6
- Fresh Dill (chopped)
- Pink Peppercorns
- Herbes de Provence
- Lemons x 2
Method
Whisk 6 egg whites. Chop the dill and add to whisked egg mixture. Keep the stalks for stuffing the fish.
Add Herbes de Provence and pink peppercorns to the mixture.
Mix all of the salt to the mixture to combine to make the crust.
Take the whole sea bass and remove head, tail and trim off the fins.
Take the wedges of lemon and dill stalks and stuff into the sliced cavity of the fish.
On the baking sheet, start with the base and spread on half of the mixture.
Place the fish on top and then cover with the remaining salt mixture. Make sure the fish is completely covered.
Place in preheated oven 200c (gas mark 6) for 20mins until crisp.
Take to the table whole and crack open. Serve the flesh of the fish with a wedge of lemon.
Ingredients
- Whole sea bass
- Fleur de Sel – le Saunier de Camargue (salt)125g x 5
- Eggs x 6
- Fresh Dill (chopped)
- Pink Peppercorns
- Herbes de Provence
- Lemons x 2
Method
Whisk 6 egg whites. Chop the dill and add to whisked egg mixture. Keep the stalks for stuffing the fish.
Add Herbes de Provence and pink peppercorns to the mixture.
Mix all of the salt to the mixture to combine to make the crust.
Take the whole sea bass and remove head, tail and trim off the fins.
Take the wedges of lemon and dill stalks and stuff into the sliced cavity of the fish.
On the baking sheet, start with the base and spread on half of the mixture.
Place the fish on top and then cover with the remaining salt mixture. Make sure the fish is completely covered.
Place in preheated oven 200c (gas mark 6) for 20mins until crisp.
Take to the table whole and crack open. Serve the flesh of the fish with a wedge of lemon.
