Best 2 Salt Baked Striped Bass Recipes

Salt baking is an ancient cooking technique that has been used for centuries to prepare a variety of foods, including fish. When applied to striped bass, salt baking creates a tender, flaky fish with a crispy crust. The salt crust helps to seal in the fish's natural juices, resulting in a moist and flavorful dish. Additionally, the salt helps to enhance the fish's delicate flavor, making it a perfect choice for a special occasion meal.

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SALT-BAKED STRIPED BASS

Salt-Baked Striped Bass image

Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

3 pounds coarse salt (10 cups)
2 large egg whites
1/4 cup water
1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
Freshly ground pepper
1 one-inch piece peeled fresh ginger, thinly sliced
1 stalk fresh lemongrass, trimmed and sliced on the bias
1 lime, cut into wedges

Steps:

Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

SALT-BAKED STRIPED BASS WITH HERBS AND LEMON

Salt-Baked Striped Bass with Herbs and Lemon image

Rich in omega-3 fatty acids, striped bass is a sustainable seafood selection that is good for you and good for the oceans. Try it baked in a simple salt mixture for a light, fresh dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

9 cups coarse salt
5 large egg whites
1 (2-pound) striped bass, scaled and cleaned
6 sprigs fresh dill
6 sprigs fresh flat-leaf parsley
1 lemon, sliced crosswise into 1/4-inch-thick rounds
Freshly ground pepper
Herb Remoulade, for serving

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together salt and egg whites until well combined. Spoon 3 cups of the salt mixture on prepared baking sheet to make a bed for the fish. Place fish on top of salt mixture and place half of the dill, parsley, and lemon inside the cavity of fish. Top fish with remaining dill, parsley, and lemon; cover with remaining salt mixture, mounding on top and keeping the shape of the fish, leaving the tail exposed.
Transfer fish to oven and bake until salt becomes light golden, 35 to 40 minutes. Using the back of a spoon, gently crack salt crust to expose fish; brush off remaining salt and transfer to a serving platter. Serve immediately with remoulade.

Tips:

Choose the freshest striped bass possible. This will ensure that the fish is moist and flavorful.
Use a coarse salt for baking. This will help to create a crispy crust on the fish.
Be sure to preheat the oven before baking the fish. This will help to prevent the fish from sticking to the pan.
Bake the fish until it is cooked through. The fish is done when it flakes easily with a fork.
Let the fish rest before serving. This will help to keep the fish moist and juicy.

Conclusion:

Salt-baked striped bass is a simple but elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the crispy crust adds a delicious flavor. This dish is sure to impress your guests.