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Salt-roasted sea bass

Time 45 minutes
Yields Serves 4 to 6
Salt-roasted sea bass
(Los Angeles Times)
1

Heat the oven to 400 degrees. Clip the fins off the fish and stuff its cavity with thyme.

2

Using your hands, in a large bowl mix together salt and egg whites until the salt looks and feels like wet sand.

3

Spread a bed of the salt mixture on a sheet pan or roasting pan, lay the fish on top, and then mold the salt mixture around it tightly, sealing the fish entirely.

4

Place the fish in the oven and roast until a thermometer poked through the crust and into the fish registers an internal temperature of 120 to 125 degrees, about 30 minutes.

5

Using two spatulas, gently lift the fish out of its salt bed and onto a clean work surface (it will be tender and want to fall apart easily). Scrape off any salt clinging to the fish with the blade of your slicing knife or with a pastry brush. It’s important to be as thorough as possible with this.

6

Fillet the fish by slicing diagonally near the gills, and then straight down the middle of the back. Fold back the skin and lift the fillets off one at a time, followed by the skeleton, then retrieve the bottom fillets. Do a final check to make sure there are no bones or clumps of salt clinging to any of the fish portions. Serve immediately.


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