salt-baked sea bass

prep time:  tbd
cook time:  20 minutes
servings:  2

1 sea bass (about 2 pounds)
1 cup salt
2 egg whites
3 fresh rosemary sprigs
half of a lemon - sliced
olive oil
parsley - torn

1.  preheat oven to 400 degrees.  in a large bowl, whip egg whites until foamy.  slowly, whisk in the salt, using your hands in incorporate when the mixture becomes too thick to whisk.

2.  arrange a thin layer of the salt mixture on a baking sheet for each whole fish, just long and wide enough to fit the fish.  lay the fish on top of the salt and stuff cavity with lemon slices and rosemary sprigs.  top fish with remaining salt mixture, patting down with your hands to form a sealed, smooth mound, ensuring the fish is completely enclosed by the salt, including the head and tail. 

3.  bake for 18 - 20 minutes.  let rest for five.  to serve, crack the shell with the back of a spoon, peel away the salt and debone.  drizzle with salt, pepper, olive oil, lemon and parsley.

- goop, november 2012

No comments:

Post a Comment