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Old 02-04-2013, 11:07 AM
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Leif Leif is offline
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Join Date: Mar 2008
Location: Ocean Township
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Default Black Sea Bass Encrusted in Kosher Salt

I just saw another recipe for this posted below but this looks a little different so I'll put it up anyway. I am sure both are great!

Whole Black Sea Bass Encrusted in Salt

1 5-6 lb Sea Bass
6 cups Kosher Salt
12 egg whites
6 sprigs Thyme
1 Lemon wedged
Pepper

Pre heat oven to 400 degrees

1 Gut, scale and clip the fins off Sea Bass, Pepper skin and cavity
2 Put Thyme and lemon in cavity, set aside
3 Mix egg whites and salt with your hand until the consistency of wet sand
4 On a flat rectangular pan large enough for the fish lay down half the salt
5 Lay the fish on top of the salt and cover the fish with the remaining salt.
6 Put in oven for aprox 40 minutes or until the crust is a light golden brown.
(I did a fish that was about 6lbs and it took 45 minutes. A three pounder will take about 25 minutes
7) Carefully crack off crust and remove skin. Remove the meat. Pull out rack and do the same to the other side.

Enjoy...

Leif
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