Best Salt Roasted Bass Recipes
STRIPED BASS IN SALT DOME
Steps:
- Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
- Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
- Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
- Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
- Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.
SALT-BAKED SEA BASS
I've been wanting to do this for ages, since I had it in a restaurant. SO easy to make and results in amazingly juicy fish. Don't worry about all the salt, it doesn't go into the fish, it forms a crust which you break off once cooked to reveal the fish. You could also do this with sea bream. Fish obviously come in all sorts of sizes, so choose ones that would be individual portion sizes. You'll find that it's easier to remove the salt if you can get in to the sides, so build it up on a shallow pan rather than using a deeper pan. Serve with boiled new potatoes and a crisp green salad.
Provided by Snowbunny Andorra
Categories Bass
Time 24m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 200°C.
- Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
- Place the fish on the salt and cover completely with the remaining salt.
- Cook for 20 minutes.
- Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 339187.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.6
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
SALT-ROASTED BASS
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
- Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
- Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.
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