This Oven Roasted Salt Crusted Sea Bass is super easy and delicious! We have prepared it for arriving guests so it's ready for them to bake.
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
4Branzino about 200 grams/ 7 ounces each, cleaned by your fishmonger.
Lots of large sea salt
Extra Virgin Olive Oil
Greens to your liking. We use arugula, or whatever lettuce we have on hand.
1
Add sea salt to a baking sheet to form a base 1 cm high.
2
Place the cleaned sea bass on the salt and cover them with enough salt to form a crust over the entire fish.
3
Place the salt crusted sea bass in a 200C or 400F oven for 20 to 25 minutes.
4
Remove from the oven. Break the salt crust and remove the fish to a cutting board.
5
On a serving platter or individual plates, add a bed of arugula or other leafy green.
6
Gently peel back the skin with a fork and using your preferred tools pull the meat away from the fish bones. Place the pieces of perfectly baked fish on the bed of greens.
7
Drizzle with olive oil and serve. Buon appetito!
Ingredients
4Branzino about 200 grams/ 7 ounces each, cleaned by your fishmonger.
Lots of large sea salt
Extra Virgin Olive Oil
Greens to your liking. We use arugula, or whatever lettuce we have on hand.
Directions
1
Add sea salt to a baking sheet to form a base 1 cm high.
2
Place the cleaned sea bass on the salt and cover them with enough salt to form a crust over the entire fish.
3
Place the salt crusted sea bass in a 200C or 400F oven for 20 to 25 minutes.
4
Remove from the oven. Break the salt crust and remove the fish to a cutting board.
5
On a serving platter or individual plates, add a bed of arugula or other leafy green.
6
Gently peel back the skin with a fork and using your preferred tools pull the meat away from the fish bones. Place the pieces of perfectly baked fish on the bed of greens.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von BargenDifficultyBeginner
