
Sea bass baked in a salt crust with lemon sauce and a potato, tomato, and basil confit

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One of the most simple and beautiful dishes in the Mediterranean, salt-crusted sea bass is a joy to cook and to eat.
ingredients
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serves: 4
2 (1 1/2-lb/750-g) sea bass (gutted but not scaled or trimmed)
4 lb (1.75 kg) cooking salt
2 egg whites
LEMON SAUCE:
2 1/2 cups (600 ml) Fish Stock
1 tablespoon fennel seeds
1 small lemon (sliced)
1/2 cup (120 ml) dry white wine
1 egg
1 egg yolk
1 1/4 cups (300 ml) olive oil
Salt and freshly ground black pepper
POTATO, TOMATO, AND BASIL CONFIT:
1/4 cup olive oil
1 small onion (minced)
1 clove garlic (minced)
1 lb (450 g) waxy new potatoes (peeled and cut into quarters)
1 large beefsteak tomato or 2 plum tomatoes (skinned and chopped)
2 tablespoons finely shredded basil
Servings Per Recipe: 4
Amount per Serving
Calories: 2987
- Total Fat: 128.8 g
- Saturated Fat: 22.3 g
- Trans Fat: 2 g
- Cholesterol: 165.4 mg
- Sodium: 1374.5 mg
- Total Carbs: 358.7 g
- Dietary Fiber: 18.4 g
- Sugars: 12.7 g
- Protein: 88.7 g
preparation

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