Salt-Baked Sea Bass

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Succulent bass infused with lemon and rosemary, this salt-baking the sea bass makes for an impressive presentation and also keeps the fish super moist. The layer of coarse salt and egg whites is there to seal in moisture.

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

2 lb. Fresh sea bass, scaled and cleaned
0.25 tsp. Salt, to taste
0.25 tsp. Black pepper, to taste
0.5 tsp. Italian seasoning, to taste
1 tbsp. White wine
10 pieces Sliced Fresh Lemon
1 stalk Large Green onion
3 stalks Fresh rosemary, to taste
1 lb. Coarse Salt
1 tbsp. Cooking Oil
1 stalk Fresh thyme, to taste
0.5 count Fresh Lemon Juice

Directions:

Step 1

Split the fish in the middle lengthwise, keep it intact along the back. Sprinkle salt, black pepper, Italian seasoning and white wine on the meat evenly. Layer lemon slices, green onion, and rosemary on one side of the fish. Fold the other side over to make a stuffed whole fish.

Step 2

In a large baking pan, put about half inch thick coarse salt on the bottom, place a row of lemon slices in the middle, and lay the prepared fish on top of lemon slices.

Step 3