Salt-crusted Sea Bass with Rosemary and Lemon

Name: Salt-crusted Sea Bass with Rosemary and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 sprigs fresh rosemary; 907 grams kosher salt; 1 lemon, sliced; 2 servings Garnish: lemon wedges, extra-virgin olive oil; 907 grams whole sea bass, cleaned; 237 milliliters water

Salt-crusted Sea Bass with Rosemary and Lemon might be a good recipe to expand your main course recipe box. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 458 calories, 81g of protein, and 11g of fat each. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up rosemary, kosher salt, sea bass, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine salt and water in a large bowl.

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Water

Salt

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Bowl

Spread half of the salt mixture into a large rectangular shape on a jellyroll pan.

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Spread

Salt

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Frying Pan

Place whole fish on top of salt; insert rosemary sprigs and lemon slices into cavity of fish. Pat remaining salt mixture over fish to cover completely.

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Fish

Rosemary

Lemon

Salt

Bake at 450 for 30 minutes.

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Oven

Tap edge of salt with a knife to loosen; lift salt off fish.

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Fish

Salt

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Knife

Serve with lemon wedges and drizzle with extra-virgin olive oil, if desired.

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Extra Virgin Olive Oil

Lemon Wedge

Equipment

Ingredients

Servings:

3sprigs

fresh rosemary 907grams

kosher salt 1

lemon, sliced 2servings

Garnish: lemon wedges, extra-virgin olive oil 907grams

whole sea bass, cleaned 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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 GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.