Salt-crusted Sea Bass with Rosemary and Lemon
Yield: Makes 2 servings
- 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.
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