Sea bass in salt

Time 10 minutes - Doses 4

The recipe for sea bass in salt is a simple and quick preparation that everyone can agree on, even the most demanding palates. Excellent to combine with a fish first course or a side dish of grilled vegetables and potatoes flavored with rosemary, sea bass in salt guarantees the right amount of proteins even during a low-calorie diet.

Choosing the right salt for an even more surprising recipe!

In this short guide we will discover the recipe for sea bass in salt and some small suggestions for making a mouth-watering second course. The secret to a good result? The freshness of the fish and the quality of the salt. As you can easily imagine, salt is important in this preparation, which is why it is essential to choose it carefully. Are all types of salt the same? The answer is no!

The salt from the Riserva del Mare collected in the pristine reserves of Sicily, precisely in Trapani, guarantees an excellent flavor in any dish, without in any way altering the taste of the food.

Sea bass in salt: preparation

1. First, take care of cleaning the fish, wash it quickly under running water and with the help of a knife gently remove the scales. Once the scales have been removed, don't worry if you can't remove them all, with the help of a pair of sharp scissors make a small incision on the belly of the fish and remove the innards.

2. Clean the garlic cloves and cut them into slices, then chop the aromatic herbs and in a bowl add the pieces of garlic, the chopped herbs and a few spoonfuls of good extra virgin olive oil for a truly tasty emulsion.

3. Stuff your sea bass with the mixture you just created of oil, herbs and garlic, taking care to distribute the ingredients well inside each fish.

4. On a large baking tray, distribute half the dose of coarse salt and delicately place your sea bass on it, then cover the entire surface with the remaining salt and finally add a few lemon wedges. You will have to create a real barrier of salt, in this way the pulp will be even softer and tastier, and you will prevent the fish from drying out too much while cooking.

5. Cook your sea bass in salt for about 25 minutes in a preheated oven at 200 degrees. The cooking time may vary depending on the size of the fish: for a sea bass of 250/300 g, 25 minutes are enough, in the case of larger sizes it will be necessary to postpone the removal from the oven. Once cooked, let it cool for a few minutes before plating and serve with a drizzle of raw extra virgin olive oil.