Label
All
0
Clear all filters

Stéphane Reynaud

Sea bass with herbs in salt crust

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 1 sea bass weighing 2 kg
  • 1 bunch basil
  • 1

Method

Have your fishmonger clean the sea bass, removing the guts via the gills. Place the herbs inside the fish.

Preheat the oven to 200°C.

Make a layer of coarse salt on a baking tray, place the sea bass on top, cover it completely with salt and bake for 35 minutes.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title