Sea bass baked in salt. An easy and healthy recipe for a juicy result
Sea bass baked in salt is one of the best ways to prepare sea bass, and also one of the healthiest and easiest to make.
Ingredients
- 1 lubina de 1 kg
- 2 kg of salt fat
- 2 egg whites
- Lemon zest
- How to make sea bass in salt
Method
- - The first and most important thing is to ask the fishmonger to prepare the sea bass for baking in salt, since it should never be completely opened, simply gutted and with the head on.
- In a bowl, mix the salt with two egg whites and add lemon zest for flavor. Some people add a little water at this point, but I prefer to use only egg whites because it creates a very compact layer and makes it easier to remove the salt. Mix well.
- - We put a bed of salt on a baking tray and on top of it our sea bass.
- - Now we cover completely, pressing down well and leaving the tail and eye out, which is what will tell us when the sea bass is cooked.
- - Bake at 200 °C for 20 minutes and until we see that the eye of the sea bass turns completely gray.
- Remove the salt crust, skin, and bones from the sea bass, and serve the fillets with roasted potatoes and a drizzle of olive oil. And there you have it, a perfect salt-baked sea bass recipe.
- Sergio Señor's tips for making the perfect salt-baked sea bass
- Baking times are typically 20 minutes per kilogram of pesto. Here are some adjustments for you to consider: For a 500-gram sea bass, about 12 minutes; for a 1-kg sea bass, about 20 minutes; for a 1.5-kg sea bass, about 26 minutes; for a large 2-kg sea bass, about 40 minutes.
To make this dish, all you'll need is coarse salt, water or egg white (depending on your preference), and sea bass—that's it. It's a very easy recipe with no complications whatsoever. Plus, it's super healthy because it's fat-free, and the fish will be perfectly juicy.
The only thing you need to think about while cooking the sea bass is a good side dish. I recommend some good roasted potatoes or oven-baked potatoes for sea bass baked in salt, and if you like, a garlic sauce or a good olive oil on top.
- Even with that much salt, the fish will absorb as much as it needs, so it doesn't need fine salt. Coarse salt is more than enough.
- The trick to getting it right is to make sure the eye turns completely gray. That's why we always leave it exposed.
- The salt technique can be used for any type of fish or even chicken; it is one of the oldest cooking techniques.
- Remember that this is the easiest way to make sure your fish is juicy.
