Salt-Baked Whole Sea Bass Recipe


Nutrition

Cal/Serving: 201
Daily Value: 10%
Servings: 6

High-Protein, Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat4g6%
Saturated1g5%
Carbs1g0%
Fiber1g3%
Sugars0g0%
Protein37g75%
Cholesterol77mg26%
Sodium1247mg52%
Calcium44mg4%
Magnesium87mg22%
Potassium550mg16%
Iron1mg5%
Zinc1mg6%
Vitamin A294IU6%
Vitamin C0mg1%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg19%
Niacin (B3)3mg16%
Vitamin B61mg38%
Folic Acid (B9)10µg3%
Vitamin B121µg10%
Vitamin D11µg3%
Vitamin E2mg8%
Vitamin K0µg0%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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. 

Recipe Details

Servings: 6

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