Salt-Baked Sea Bass with Warm Tomato Vinaigrette

Name: Salt-Baked Sea Bass with Warm Tomato Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters cherry tomatoes, halved; 2 Tbsps canned low-sodium chicken broth; 5 larges egg whites, lightly beaten; 2 flat-leaf parsley sprigs, plus 1 tablespoon finely chopped leaves; 4 garlic cloves, 3 smashed, 1 minced; 710 milliliters kosher salt; 2 slices lemon slices, halved; 3 teaspoons extra-virgin olive oil; 2 servings Freshly ground pepper; 1 pinch Pinch of saffron threads, crumbled; 907 grams sea bass, cleaned and scaled; 1 small shallot, minced; 1 Tbsp sherry vinegar

Salt-Baked Sea Bass with Warm Tomato Vinaigrette is a gluten free, dairy free, and primal main course. This recipe serves 2. One portion of this dish contains roughly 90g of protein, 16g of fat, and a total of 556 calories. A mixture of sea bass, olive oil, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Line a baking sheet with parchment paper and lightly coat the paper with vegetable oil cooking spray. In a bowl, stir the salt with the egg whites until evenly moistened. Set the fish on the prepared baking sheet and fill the cavity with the smashed garlic, parsley sprigs and lemon slices. Pat the salt mixture all over the top and sides of the fish to completely cover it.

Ingredients you will need

Vegetable Oil Cooking Spray

Egg Whites

Parsley

Garlic

Lemon

Fish

Salt

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Bake the fish for 25 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Meanwhile, heat the oil in a small skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the saffron and cook over low heat for 5 minutes.

Ingredients you will need

Saffron

Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.

Ingredients you will need

Minced Garlic

Shallot

Add the tomatoes and cook until slightly softened, about 3 minutes.

Ingredients you will need

Tomato

Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.

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Chicken Broth

Tomato

Remove from the heat.

Add the vinegar and chopped parsley and season with pepper.

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Parsley

Vinegar

Pepper

Using a wooden spoon, tap the salt to crack it; lift off the crust in large pieces. Carefully remove the fish skin and lift the fillets from the bones.

Ingredients you will need

Crust

Fish

Salt

Equipment you will use

Wooden Spoon

Transfer to plates and top with the tomato vinaigrette.

Ingredients you will need

Vinaigrette

Tomato

Serve right away.

Equipment

Ingredients

Servings:

177milliliters

cherry tomatoes, halved 2Tbsps

canned low-sodium chicken broth 5larges

egg whites, lightly beaten 2

flat-leaf parsley sprigs, plus 1 tablespoon finely chopped leaves 4

garlic cloves, 3 smashed, 1 minced 710milliliters

kosher salt 2slices

lemon slices, halved 3teaspoons

extra-virgin olive oil 2servings

Freshly ground pepper 1pinch

Pinch of saffron threads, crumbled 907grams

sea bass, cleaned and scaled 1small

shallot, minced 1Tbsp

sherry vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. 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 Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.