Sea Bass in Salt

Sea Bass in Salt Recipe (lubina salteado)

I thought this would be terribly salty but that just isn’t the case. The salt hardens in the oven allowing all the tasty juices inside the fish to be retained then the salt breaks off in big chunks after cooking which leaves a perfectly cooked fish with hardly a trace of salty flavour.

The dish is very simple to make using an ancient technique common to many cultures.



Ingredients (Serves 4)

1 x 1.25kg (31b) bass or bream, scaled, gutted and washed
2.75kg (61b) coarse sea salt
Melted butter and wedges of lemon, to serve

Instructions

Put a layer of salt in a big, deep casserole up to a depth of 3cm (I'/, inches) and lay the fish on its back on top. Cover completely with the rest of the salt. Bake in a very hot preheated oven, 220'C/425'F (gas mark 7), for about 35 minutes.

When you remove the casserole from the oven knock the bottom of it to loosen the salt block. Then carefully knock the salt from around the fish. Serve at once with the hot melted butter and lemon wedges.

http://www.spanish-fiestas.com/recipes/