All baked fish recipes start from the premise that the fish will be covered and cooked in the oven.
This simple but exquisite dish has to be one of the very best ways of cooking bass, snapper or sea bream (known as porgy or scup in the USA). It's certainly a favourite of mine!
1 sea bass weighing 2lb to 3lb (1kg to 1.5kg), cleaned and de-finned but not scaled.
Lots of coarse sea salt
... and that's it!
First, find a dish just big enough to take the whole fish, and sprinkle a thin layer of salt in the bottom of it.
Lay the fish in the dish and cover it completely with a thick layer of coarse sea salt.
Spray a little water on the salt to consolidate the surface, and cover it with kitchen foil.
Put in in the oven, pre-heated to 200 degrees C, (400 degrees F, or Gas Mark 6) and bake it for 25 to 30 minutes.
Take the whole shebang to the table - still in the dish - and break of the thick crust of salt. The skin will probably come away with the salt, but if it doesn't just peal it off revealing the absolutely perfectly cooked moist fish beneath.
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