Coating delicate sea bass in sea salt helps it cook evenly and results in a super flaky fish that's perfectly seasoned
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 332 |
| Fat | 112.3g |
| Saturates | 5g |
| Protein | 60.6g |
| Carbs | 5.9g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Place the scaled and gutted sea bass on a clean work surface and stuff it with the lemon slices, parsley, finely sliced garlic, freshly ground pepper, and fennel seeds.
To make the salt crust, place the salt in a large bowl, and stir in enough cold water to make the salt feel like wet sand.
Spread out some of the salt mixture onto a baking tray so that it is roughly the length and width of the fish.
Place the sea bass on the salt mound and pack the rest of the salt mixture over the fish to seal in the moisture.
Use a thin sharp knife to poke a hole through the salt mound and into the thickest part of the fish (usually near the head) to allow steam to escape.
Place the tray in the oven and bake for 25-30 minutes or until a thermometer inserted into the fish reads at 50°C.
Remove from the oven and leave to cool for 10 minutes.
Crack the salt mound with the back of a spoon and break it off in large chunks, discarding it.
Serve the sea bass with the lemon wedges and fresh dill.
