Best Salt Baked Striped Bass Recipes

Salt-Baked Striped Bass image

Provided by Martha Stewart

Number Of Ingredients 8

3 pounds coarse salt (10 cups)
2 large egg whites
1/4 cup water
1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
Freshly ground pepper
1 one-inch piece peeled fresh ginger, thinly sliced
1 stalk fresh lemongrass, trimmed and sliced on the bias
1 lime, cut into wedges

Steps:

Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

Salt-Baked Striped Bass with Herbs and Lemon image

Provided by Martha Stewart

Number Of Ingredients 8

9 cups coarse salt
5 large egg whites
1 (2-pound) striped bass, scaled and cleaned
6 sprigs fresh dill
6 sprigs fresh flat-leaf parsley
1 lemon, sliced crosswise into 1/4-inch-thick rounds
Freshly ground pepper
Herb Remoulade, for serving

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together salt and egg whites until well combined. Spoon 3 cups of the salt mixture on prepared baking sheet to make a bed for the fish. Place fish on top of salt mixture and place half of the dill, parsley, and lemon inside the cavity of fish. Top fish with remaining dill, parsley, and lemon; cover with remaining salt mixture, mounding on top and keeping the shape of the fish, leaving the tail exposed.
Transfer fish to oven and bake until salt becomes light golden, 35 to 40 minutes. Using the back of a spoon, gently crack salt crust to expose fish; brush off remaining salt and transfer to a serving platter. Serve immediately with remoulade.