Mititel Recipe

Preheat and prepare

Preheat oven to 200°C (390°F). Line a large baking sheet with parchment paper or a silicone liner.

Rinse the sea bass inside and out under cold water and pat dry thoroughly with paper towels. Score each side of the fish with 3 shallow diagonal slashes to help it cook evenly.

Season the cavity of each fish with a pinch of black pepper and 1/2 tbs of olive oil. Stuff each cavity with 3 thyme sprigs, 3 slices of garlic and a few lemon slices.

Make the salt crust: in a large bowl combine the coarse sea salt with the egg whites and the water. Mix with a spoon until the mixture is the texture of wet sand and holds together when squeezed. (If you prefer a looser crust, reduce egg whites to 3.)

Spread a 1–1.5 cm (about 1/2 in) layer of the salt mixture on the prepared baking sheet large enough to hold both fish. Place the fish on top, then use the remaining salt mixture to completely cover the fish (leave the tail or head exposed if desired for presentation). Press and smooth the salt to form a tight seal.

Drizzle a little olive oil over the top of the salt crust (this helps browning the crust) and place in the preheated oven. Bake for 28–35 minutes: approximate time is 15–18 minutes per 500 g (1 lb) of fish. Two medium (about 1–1.2 kg each) fish will take roughly 30–35 minutes.

When done, remove from oven and let rest for 8–10 minutes before cracking the salt crust with the back of a heavy knife. Carefully lift off the salt shell and transfer fish to a warm platter, keeping juices intact. Gently remove skin if desired (fillets will be moist and flaky).

While the oven is heating (or simultaneously if you have space), roast peppers and tomatoes. If your oven can accommodate an extra tray, place whole red bell peppers and whole roma tomatoes on a separate baking tray. Brush lightly with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.

Roast at 200°C (390°F) for 25–30 minutes, turning peppers occasionally, until skins are blistered and tomatoes are softened and slightly charred.

Remove peppers and tomatoes from the oven and place peppers in a covered bowl or a sealed plastic bag for 10–15 minutes to steam—this loosens the skins. Peel the peppers, discard seeds and stems, and roughly chop the flesh. Peel the tomatoes (skins should slip off), core and chop.

Heat 3 tbs olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sauté until translucent, about 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Add the chopped roasted peppers and tomatoes to the pan. Stir to combine and cook 2–3 minutes to meld flavors.

Pour in the white wine (or fish stock) and scrape any browned bits from the pan. Simmer 3–4 minutes to reduce slightly.

Stir in the chopped thyme leaves, then use an immersion blender or transfer to a blender and puree until smooth or slightly coarse according to preference.

Return the sauce to the pan, stir in the heavy cream if using, and simmer 2–3 minutes until sauce is warmed and slightly thickened. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper.

Place the salt-baked fish on a serving platter if not already. Spoon the warm roasted pepper–tomato thyme sauce alongside or lightly over the filleted fish (avoid soaking the flesh; present sauce on the side or drizzled).

Garnish with chopped fresh parsley and serve with lemon wedges for squeezing. Offer extra sauce at the table.

Serve immediately. Each whole fish should serve 2–3 people depending on portioning.