Salt-crusted sea bass
The taste of the sea
Preparation: 10 min.
Cooking: 40 min.
2 gutted and cleaned sea basses of 200 gr / 7 ounces each
2 kg. / 70 ounces coarse sea salt
Mixed herbs (rosemary, thyme, marjoram)
1 - Rinse the sea basses under running water, dry them and stuff them with the herbs.
2 - Make a layer with coarse sea salt on the bottom of the roasting pan.
3 - Place the two sea basses in the roasting pan.
4 - Cover them completely with coarse sea salt and roast in oven to 180 degrees C / 350 F about 40 minutes.
5 - Take out from the oven, cut the salt crust and remove it.
6 - Open the sea basses, remove the herbs and the central bone, and serve with mayonnaise.
Sea bass flesh has a very delicate flavour, so just drizzle with oil and lemon or taste it with a hand-made mayonnaise.
There is a wide choice of wines matching with salt crusted sea bass. This fish has a delicate but well defined flavour and the best wine pairing would be light white wines or medium bodied wines. For instance the Vermentino Ligure, a dry, fresh wine with floral notes or Collio Sauvignon doc, dry but with spicy notes which matches well with the herbs used in this recipe.