Salt Baked Sea Bass with a Fennel and Pear Salad, and a Chilli, Lime and Coriander Dressing

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the fish
2 medium
Whole sea bass - scaled and gutted
150 ml
Egg whites
600 grams
Salt
2 .
For the salad
1 whole
Fennel bulb - finely chopped
1 large
Pear - peeled and finely sliced
1/2 whole
Lime - Juice
1/2 tbsp
Extra Virgin Olive Oil
3 .
For the dressing
1 medium
Red chilli - deseeded and finely chopped
1 large
Lime - Juice
1 handful
Fresh coriander - roughly chopped
Salt Baked Sea Bass with a Fennel and Pear Salad, and a Chilli, Lime and Coriander Dressing
  1. Preheat the oven to 200’C
  2. Mix together the salt and the egg whites so that it resembles the consistency of wet sand.
  3. Lay the sea bass in a baking tin and coat each one with the salt mixture so that they are both completely covered. Bake in the oven for 20 minutes, until the salt mixture is hard and turning golden.
  4. Remove from the oven and leave to cool for a minute or so before cracking the salt coating and removing it from the fish.
  5. While the fish is cooking, make the salad by combining all the ingredients in a bowl and coating well.
  6. Make the dressing by simply mixing together the ingredients.
  7. Plate the fish with the salad and drizzle over some of the dressing. I also served mine with little roasted new potatoes and asparagus, which were great to dip in the remaining dressing.

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