Rose Gray, Ruth Rogers

Branzino al Sale

Sea Bass Baked in Salt

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

#18The River Café Cookbook
The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Wild salmon can be prepared and cooked in the same way.

Ingredients

  • 1 × 1.8 kg (4 lb) sea bass, scaled and cleaned, but not filleted
  • 1 lemon,

Method

Preheat the oven to 200°C/400°F/Gas 6.

Put the lemon and dried fennel stalks inside the cavity of the fish. Cover the bottom of the baking dish with half the salt and lay the fish on top. Cover the fish completely with the remaining salt.

Mix the flour into a thin paste