September 9, 2016

Salt Baked Sea Bass

As my sister is traveling over in Europe right now, I am remembering when I traveled to Barcelona, Spain; and what an incredible experience it was. I ate some amazing food out there. They have tapas that are like small plate appetizers that are shared around the table family style. But one dish that sticks out best to me was this salt baked fish.

We were all sitting around the table drinking wine and the chef brings out this whole fish and says he is going to salt bake it. At the time I didn’t think anything about it, but after it was baked in the salt crust he brings out the whole pan and cracks the crust of the salt at the table and it was so magical to see. The amazing thing is leaving the fish whole doesn’t make the flesh salty at all. It’s perfectly seasoned!

If you’re ever looking for a new and exciting way to cook fish, try this it will be a hit at your next dinner party!

Ingredients

1 (4-5 lb.) cleaned scaled whole fish (whitefish, I did sea bass but salmon would work too)
1 lemon sliced into thin rounds
Handful of herbs, tarragon, rosemary, thyme
2 large egg whites
1/4 cup water
2 26.5 ounce boxes coarse kosher sea salt (6 cups)

Directions

Preheat oven to 425 degrees F. Line a large baking glass pan with tin foil and let there be a generous over hang.

In a large bowl combine the egg whites, water and salt together. Mix until all combined and the salt is like wet sand. Pour half of the salt mixture into the bottom of the baking pan. Rinse the fish off and pat dry. Place the fish on top of the salt and cover with remaining salt. Place a couple of lemon slices inside the fish. Then pack it in so nothing is exposed. Place the herbs and remaining lemon slices on top.

Bake fish for about 25-30 minutes. Let stand for about 10 minutes.

Then using a large knife or metal spatula tap the salt crust crack. Brush the salt off the fish and cut into portions. Serve with extra lemon wedges if you wish and any other tapas you wish! Then imagine yourself in Spain!