This is a simple, healthy and impressive dish, popular in Italy and Spain. I use sea bass, but you can use any whole fish. The salt crust keeps the fish moist with no need for oil or fat. Ask the fishmonger to leave the scales on but to gut the fish so you can stuff it with fresh herbs, garlic and lemon. The scales are crucial or the fish will taste salty.
Serves: 2
Preparation: 5 minutes
Cooking: 20 minutes
Ingredients
● 2 sea bass 400-500g each, scales on and gutted
● Parsley and rosemary, small bunch of each
● 2 slices of lemon, halved
● 2 garlic cloves, halved
● 800g coarse/rock sea salt
● 80ml cold water
● Black pepper to taste
Method
● Preheat oven to 190°C.
● Rinse the fish in fresh water and fill the empty stomach with a lemon slice, garlic, rosemary, parsley and pepper. I suggest wearing latex gloves to avoid your hands smelling fishy.
● Wet the coarse salt with the cold water and mix it well. If still dry in parts add a little more until all the salt is just wet, still holding its shape.
● Place half the salt paste on an oven tray lined with foil to create a thick base. Place the two fish on top of the salt, side by side and pile the remaining salt on top of them. The aim is to completely cover them with a thick layer of salt. It is all right if the head and tail are uncovered. Press the salt a little on the top and the sides to shape it.
● Cook in the oven uncovered for 15-20 minutes depending on the size of the fish.
● Once the fish is cooked, break the salt crust and scrape off any salt from the fish. Place the fish on a separate plate to peel off the skin and remove the bones.
● Serve immediately, alone or with a drizzle of extra virgin olive oil.
