Best 10 Salt Roasted Bass Recipes

SALT-BAKED STRIPED BASS

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-ROASTED BASS

Steps:

• Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
• Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
• Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.

SALT BAKED SEA BASS

Steps:

• Pre-heat the oven to 200°C/400°F/Gas Mark 6.
• To make the salt crust, thoroughly mix the salt, egg whites and thyme leaves in a bowl until they form a dry paste.
• Stuff the lemon slices, thyme, bay leaves and parsley into the cavity of the sea bass.
• Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
• Bake the sea bass in the oven for 30-35 minutes, or until crisp.
• Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.

ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA

Steps:

• Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
• Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
• Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
• Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

WHOLE ROASTED BASS

Steps:

• Score the flesh of the fish from top to belly to 5 equal incisions from head to tail. Repeat this process on both sides. Season with salt and pepper on both sides and in the cavity. Make sure the seasoning is inside the incisions. Repeat this process with the herb oil. Place the fish on the barbecue and grill for about 15 minutes on each side. Be careful when turning the fish over and removing from the grill. The fish will be more delicate when it is cooked. For maximum flavor brush the fish with herb oil as soon as you remove it from the grill.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Steps:

• Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
• Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

SEA BASS BAKED IN A SALT CRUST

Steps:

• Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
• Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
• Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
• Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
• Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING

Steps:

• Preheat the oven to 200°C.
• Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
• Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
• Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
• When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.

SIMPLE OVEN-BAKED SEA BASS

Steps:

• Preheat oven to 450F°.
• In a cup, mix garlic, olive oil, salt, and black pepper.
• Place fish in a shallow glass or ceramic baking dish.
• Rub fish with oil mixture.
• (Optional) Pour wine over fish.
• Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
• Drizzle remaining pan juices over fish and garnish with lemon wedges.
• Enjoy!

SEA BASS IN A SALT CRUST FROM ÎLE DE Ré

Steps:

• Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.
• Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
• Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.