Salt-Baked Whole Sea Bass

Salt-Baked Whole Sea Bass
Staff Writer

Borgata Hotel Casino & Spa

TK

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. 

Nutrition

Calories per serving:

91 kcal

Daily value:

5%

Servings:

6
  • Carbohydrate, by difference 9 g
  • Protein 3 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 222 IU
  • Vitamin A, RAE 11 µg
  • Vitamin C, total ascorbic acid 31 mg
  • Ash 1 g
  • Calcium, Ca 32 mg
  • Cholesterol 14 mg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 8 µg
  • Folate, food 17 µg
  • Folate, total 17 µg
  • Iron, Fe 1 mg
  • Magnesium, Mg 21 mg
  • Niacin 1 mg
  • Phosphorus, P 65 mg
  • Potassium, K 149 mg
  • Selenium, Se 3 µg
  • Sodium, Na 228 mg
  • Starch 3 g
  • Sugars, total 1 g
  • Water 79 g
  • Zinc, Zn 1 mg
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