Sea Bass in Salt Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 fish (s) (sea bass, 500 - 600 g each), with scales, excluded
- 4 sprigs rosemary
- 4 sprigs thyme
- 4 clove (s) garlic, roughly chopped
- 2 ½ kg sea salt, coarse
- Ground pepper
For the sauce:
- 2 tablespoon olive oil
- 1 clove (s) garlic, finely chopped
- 300 g tomato (s), peeled, pitted, finely chopped
- 1 sprig thyme
- 0.5 ½ bunch basil, fresh, finely chopped
- 100 ml fish stock
- 50 ml white wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- This is a lovely summer dish that you can easily prepare yourself during a Mediterranean vacation. You may get the sea bass very fresh and the large amount of sea salt is very cheap to buy there. Of course, you can also prepare the recipe in this country with fish from aquaculture, which are offered everywhere.
- In any case, you start as follows: Put the herbs with the garlic in the abdominal cavity of the fish. Pepper and close each with a toothpick.
- Place a sheet of parchment paper on a baking sheet and spread some of the salt onto an area slightly larger than the fish and spread it in a slightly oval shape on the sheet. Now place the fish on top and cover completely with the remaining salt and press lightly again. Put the tray in the 200 ° C oven for almost 30 minutes.
- Make a tomato sauce in the meantime. To do this, sweat the garlic until translucent, stir in the tomatoes and simmer with thyme, wine and fish stock in 15 minutes until thickly. Remove the thyme, salt, pepper, strain, fold in the basil and serve with the fish later.
- Now bring the 2 fish to the table on a large plate, where the salt crust is cracked open and the fish is peeled and then filleted. I recommend Mediterranean zucchini vegetables with this. You can also find the recipe in my recipes.
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