Poisson En Croûte De Sel De Guérande Recipe
Salt Baked Bass with Artichokes and Tomatoes
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Ingredients
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Ingredients
Method
Cooking Directions
- 1
Prepare the Bass
Preheat your oven to 400°F (200°C). Rinse the sea bass and pat it dry with paper towels. Stuff the cavity with lemon slices and thyme.
- 2
Make the Salt Mixture
In a large bowl, combine the coarse sea salt and egg whites. Mix until the salt is moistened and resembles wet sand.
- 3
Prepare the Baking Tray
Spread a layer of the salt mixture on a baking tray to form a bed for the fish.
- 4
Encase the Fish
Place the stuffed sea bass on the salt bed and cover it completely with the remaining salt mixture, pressing it down to create a solid crust.
- 5
Bake the Fish
Bake in the preheated oven for about 25-30 minutes, or until the salt crust is hard and golden.
- 6
Prepare the Sides
While the fish is baking, toss the artichokes and cherry tomatoes with olive oil, salt, and pepper. Roast them in the oven for the last 15 minutes of the fish's cooking time.
- 7
Serve
Once the fish is done, remove it from the oven and let it sit for a few minutes. Carefully crack the salt crust and remove the fish. Serve with roasted artichokes and tomatoes, garnished with fresh parsley.
