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
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.
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