So excited to have been able to try this dish out last night – with success!
I used sea bass simply because it is a tasty fish and it is not too large that you had to use a cookie tray or something bigger to bake it in. It also meant I could steam bake other seafood dishes in the same oven albeit for a shorter time.
Cracking the salt dough and exposing the fish makes a ‘OOOOhhh’ entrance to your dish.
2 medium sized sea bass, scales & skin on, about 400-500g (1 lb) each
1 kg plain salt (optional – kosher)
1/2 cup plain water
sprigs of fresh thyme & rosemary
- Clean the fish, remove guts (if any) and pat dry.
- Chop the thyme & rosemary, leaves & stalks & throw in a mixing bowl together with the salt.
- Line a baking dish with baking or parchment paper. Make sure the dish is big enough to hold the fish.
- Add the water to the salt and mix till it comes together like wet sand.
- Layer some of the salt onto the parchment paper.
- Place the fish on top of the salt.
- Cover the fish with the rest of the salt, making sure the fish is completely covered.
- Bake in a preheated oven of 200ºC (400ºF) Convection or Fan heat. This helps to ensure an even distribution of heat in the oven for cooking. Bake for 30 minutes.
- Remove from oven & crack open the salt dough. The dough should lift off the skin.
- You can either serve from the dish or remove the pieces of cooked fish onto a separate serving plate.