Salt-Baked Whole Sea Bass

Salt-Baked Whole Sea Bass
Staff Writer

Borgata Hotel Casino & Spa

TK

Ingredients

  • One  2 1/2-pound whole sea bass, gutted and scaled
  • 1  Pound  kosher salt
  • 1/2  Cup  egg whites
  • 2  Tablespoons  fennel seeds

Directions

Preheat the oven to 450 degrees. In a large bowl, mix the salt, egg whites, and fennel seeds completely. Place about 1/3 of the mixture in the center of a cookie sheet, approximately 1/3-inch thick. Place the fish on top of the salt. Pour the remaining salt mixture over the fish, creating a complete seal around the entire fish. Place the baking sheet with salt-coated fish into the preheated oven and bake for 30 minutes. Remove the tray from the oven and allow to cool for 2-3 minutes. Crack the salt shell with the dull edge of a chefs knife and carefully remove the salt from the fish. You should be able to separate the flesh from the bone of the fish and serve with some good extra-virgin olive oil. 

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
31mg
41%
Calcium, Ca
9mg
1%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
1mg
7%
Phosphorus, P
14mg
2%
Sodium, Na
31mg
2%
Water
72g
3%
Zinc, Zn
1mg
13%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.