Salt-crusted sea bass

Chef Matteo Guerra at The Fish House at InterContinental Festival City sources his sea bass from The Fish Farm. He shares his secrets for how best to prepare this type of fish
Cook sea bass like a professional with this straightforward recipe.
ITP Images
Cook sea bass like a professional with this straightforward recipe.
January 12, 2019
Level Intermediate
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2


PHOTO BY Aasiya Jagadeesh
RECIPE BY Matteo Guerra
FOOD STYLING BY Claudia de Brito

INGREDIENTS

1.2kg whole sea bass, scaled and gutted
50g lemon slices
7 spinneysFOOD Organic Free Range eggs, whites only
1kg salt

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6.

  • 2

    Fill the cavity of the fish with lemon slices.

  • 3

    In a medium bowl, combine the egg whites and salt with your hands until a thick paste forms.

  • 4

    Place the fish on a tray lined with baking paper. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.

  • 5

    Bake the fish until the crust is golden brown and very firm, about 25 minutes.

  • 6

    Slide the baking paper and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.

  • 7

    Remove the skin, slide a spoon under the top fillet to separate it from the spine and place it on a serving platter. Turn the fish over and repeat.

  • 8

    To serve, garnish with lemon slices.

NOTES


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