SEA BASS IN A SALT CRUST
2 sea bass
2 kg of coarse salt
2 cloves of garlic
2 spoons of chopped parsley
pepper
Preparation:
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)