Salt-crusted Sea Bass with Rosemary and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds kosher salt |
1 cup water |
1 (2-pound) whole sea bass, cleaned |
3 sprigs fresh rosemary |
1 lemon, sliced |
garnish: lemon wedges, extra-virgin olive oil |
Directions:
1. Combine salt and water in a large bowl. Spread half of the salt mixture into a large rectangular shape on a jellyroll pan. Place whole fish on top of salt; insert rosemary sprigs and lemon slices into cavity of fish. Pat remaining salt mixture over fish to cover completely. Bake at 450° for 30 minutes.
2. Tap edge of salt with a knife to loosen; lift salt off fish. Serve with lemon wedges and drizzle with extra-virgin olive oil, if desired.
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