Seabass baked in rock salt (pescado a la sal)
Serves 2
Easy
Total time:
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
Skip to ingredients
- 1 seabasscleaned and scaled
- 1kg coarse rock salt
Nutrition: per serving
- kcal187
- fat4.7g
- protein36.2g
- salt2.33g
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.
