Salt-crusted Sea Bass with Rosemary and Lemon



Makes 2 servings

Recipe from

Coastal Living


2 pounds kosher salt
1 cup water
1 (2-pound) whole sea bass, cleaned
3 sprigs fresh rosemary
1 lemon, sliced
Garnish: lemon wedges, extra-virgin olive oil


Combine salt and water in a large bowl. Spread half of the salt mixture into a large rectangular shape on a jellyroll pan. Place whole fish on top of salt; insert rosemary sprigs and lemon slices into cavity of fish. Pat remaining salt mixture over fish to cover completely. Bake at 450° for 30 minutes.

Tap edge of salt with a knife to loosen; lift salt off fish. Serve with lemon wedges and drizzle with extra-virgin olive oil, if desired.

October 2004