Salt-Baked Sea Bass

Name: Salt-Baked Sea Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams cup each fennel seeds, dill seeds and coriander seeds, toasted; 4 garlic cloves, crushed; 1 kilograms cups kosher salt (about; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 4 servings Freshly ground pepper; 2 kilograms whole sea bass or red snappers, cleaned and scaled; 4 servings Table salt; 8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil; 1 tomatopeeled, seeded, minced; 473 milliliters water

Salt-Baked Sea Bass might be just the main course you are searching for. This recipe makes 4 servings with 660 calories, 97g of protein, and 23g of fat each. This recipe covers 47% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have pepper, tomatopeeled, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 47

Equipment you will use

Oven

Season the fish inside and out with pepper. Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers. In a bowl, combine the fennel, dill and coriander seeds with the salt and water. On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture. Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.

Ingredients you will need

Whole Coriander Seeds

Parsley

Fennel

Garlic

Pepper

Basil

Thyme

Water

Dill

Fish

Salt

Equipment you will use

Baking Sheet

Skewers

Bowl

Bake the fish for about 30 minutes, or until an instant-read thermometer registers 130 in the thickest part of the fish.

Ingredients you will need

Fish

Equipment you will use

Kitchen Thermometer

Oven

Meanwhile, in a bowl, combine the tomato, olive oil and lemon juice and shredded basil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Tomato

Basil

Equipment you will use

Bowl

Using a small hammer or the back of a heavy knife, break the crust.

Ingredients you will need

Crust

Equipment you will use

Knife

Brush off any salt on the fish. Lift the fish from the bones onto plates and serve with the sauce.

Ingredients you will need

Sauce

Fish

Salt

Equipment

Ingredients

Servings:

85grams

cup each fennel seeds, dill seeds and coriander seeds, toasted 4

garlic cloves, crushed 1kilograms

cups kosher salt (about 2Tbsps

fresh lemon juice 59milliliters

extra-virgin olive oil 4servings

Freshly ground pepper 2kilograms

whole sea bass or red snappers, cleaned and scaled 4servings

Table salt 8sprigs

each thyme, parsley and basil, plus 1/4 cup shredded basil 1

tomatopeeled, seeded, minced 473milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.