Sea bass in salt crust

spigola-crosta-di-sale

Sea bass or sea bass in salt crust

A sumptuous and easy to make dish, it retains all the scent and fragrance of fish. The sea bass must be very fresh and possibly of sea, not of breeding even if they are equally good.

  • Preparation 10 Minutes
  • Cooking / kg 30 Minutes
  • Total Time 35 Minutes
  • Portions 4 People
  • Cal / Porz. 260 kcal

Ingredients

  • 1 sea bass or sea bass of about 1kg
  • 1.5kg of coarse salt

Instructions

  1. Calculate more or less than for a 1kg sea bass or bass it takes about 30/35 minutes of cooking in a ventilated oven at 200 ° C, if the weight is higher or lower, make the proportion, so for example for a fish of 300 g it will take 15 minutes of cooking, for one of 700 g about 25/30 minutes and so on.
  2. Eviscerate the fish without removing the scales. At this point, rinse it with fresh water. Take a pan, large enough to contain all the fish, and sprinkle half of the salt sprinkled with water and compact. Then lay the fish on the salt and cover it with the remaining salt. Spray again with water and compact.
  3. Bake for 30/35 minutes at 200 ° C.

Notes

Like all fish recipes it is very important to choose fresh and good quality ingredients. 



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Comment

This Post Has One Comment

  1. Nico

    There is no other way to taste the sea bass! For gourmets: at least once a week, alone or with a nice bottle of prosecco.

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