Loup De Mer Préparé En Croûte De Sel Recipe
Salt Baked Sea Bass with Artichokes and Tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sea Bass
Preheat your oven to 200°C (400°F). Clean the Loup de Mer thoroughly and pat it dry with paper towels. Make a few slits on each side of the fish for even cooking.
Prepare the Salt Mixture
In a large bowl, mix the coarse sea salt with the egg whites and chopped rosemary until well combined.
Assemble the Dish
Spread a layer of the salt mixture on a baking tray to form a base. Place the sea bass on top of the salt and fill the cavity with lemon slices, cherry tomatoes, and artichokes. Cover the fish completely with the remaining salt mixture, ensuring it is sealed well.
Bake the Fish
Bake in the preheated oven for about 25-30 minutes, depending on the size of the fish.
Serve
Once cooked, remove from the oven and let it rest for a few minutes. Crack open the salt crust, remove the fish carefully, and drizzle with olive oil. Season with black pepper to taste before serving.