Bar Rayé Préparé En Croûte De Sel De Guérande Recipe
Salt Baked Striped Sea Bass with Artichokes and Tomatoes
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Fish
Preheat the oven to 400°F (200°C). Clean the striped sea bass and pat it dry with paper towels. Season the cavity of the fish with salt, pepper, and fresh thyme. Place lemon slices inside the cavity.
- 2
Prepare the Salt Crust
In a large bowl, combine the sea salt and egg whites. Mix until the salt is moist and resembles wet sand.
- 3
Assemble the Dish
Spread a layer of the salt mixture on a baking sheet to form a base. Place the seasoned sea bass on top of this layer. Cover the entire fish with the remaining salt mixture, pressing it down to create a solid crust.
- 4
Bake the Fish
Bake in the preheated oven for about 25-30 minutes, or until the fish is cooked through and the crust is hardened.
- 5
Prepare the Vegetables
While the fish is baking, prepare the artichokes and cherry tomatoes. If using fresh artichokes, steam them until tender. If using canned, drain and rinse them. Toss the artichokes and cherry tomatoes with olive oil, salt, and pepper.
- 6
Serve
Once the fish is done, remove it from the oven and let it rest for 5 minutes. Carefully crack open the salt crust and remove it. Serve the fish with artichokes and cherry tomatoes on the side.
