Cooking the fish under a layer of salt ensures it stays moist and flavorful.
- 6-7 cups kosher or coarse seal salt
- 1 (2-pound) sea bass or red snapper, gutted, gills removed but scales intact
- 3 tablespoons extra virgin olive oil
- 1 lemon, quartered
Heat the oven to 425 degrees F.
Pour a 1/2 inch-deep bed of salt into a roasting pan or casserole. Lay the fish on top and bury the fish in the remaining salt. Cook in the oven for 20 to 25 minutes, or until an instant-read thermometer, poked into the thickest part of the fish, reaches 130-135 degrees F.
Remove the fish from the oven, crack the outer shell of salt, and remove the excess salt. Peel back the skin and gently lift off the top fillet to a serving dish. Carefully pull off the bones, head and tail. Transfer the second fillet to the serving dish and serve with a light sprinkling of olive oil and lemon juice.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
424 calories; 20g total fat; 124mg cholesterol; 7734mg sodium; 2g carbohydrates; 0g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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