Seabass baked in rock salt (pescado a la sal)

Seabass baked in rock salt (pescado a la sal)

  • serves 2
  • Easy

Baking fish in salt keeps all the moisture in. Crack the crust at the table for maximum wow-factor. This one is filled with a Mediterranean mix of courgettes, peppers, asparagus, onions and sliced potatoes to add colour and texture. Each sea bass will serve two. This recipe is courtesy of Evuna restaurant in Manchester

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Ingredients

  • seabass 1, cleaned and scaled
  • coarse rock salt 1kg

Method

  • Step 1

    Heat the oven to 240C/fan 220C/gas 9. Put a thin layer of salt in a baking tray and lay the fish on top. Cover the fish with the rest of the salt and sprinkle over 1 tsp water. Bake for 30 minutes.

  • Step 2

    Crack open the salt shell and remove the fish. Serve with a selection of oven-roasted courgettes, peppers, asparagus, onions and sliced potatoes.

Nutritional Information

  • Kcals 187
  • Fat 4.7g
  • Protein 36.2g
  • Salt 2.33g
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