SEA BASS IN A SALT CRUST
2 sea bass
2 kg of coarse salt
2 cloves of garlic
2 spoons of chopped parsley
Cut open the belly of the sea bass, clean the fish and wash well under running water. Wash and dry the garlic, dice and place it in a cup, add the parsley and a pinch of pepper and mix the ingredients well. Season the abdominal cavities of the two fish with the aromatic mixture.
Take a pan, spread 1 kg of coarse salt on the bottom, lay the fish on top and cover with the rest of the salt.
Place in the oven preheated to 180° and bake for approximately 50 minutes. To test whether the sea bass is cooked, avoid covering the fish’s eye with the salt: when the eye turns white, it is ready.
When the baking is complete, remove the pan from the oven, break the salt crust with a small mallet, cut the fish open, fillet, remove the skin and serve with steamed vegetables drizzled with olive oil.
European sea bass (by Wikipedia)