This is another true Seahorse classic. We came across it while eating at a restaurant called Laputa in Tuscany and were blown away by the simplicity and honesty of the preparation. Works well with large fish like bream and sea bass, its important to ask for the fish with scales left on to make this dish work properly. You will need to contact us for this as not our usual specification. Drop us an email to seafood@therockfish.co.uk or Whatsapp us.
Ingredients:
1 x 1 kg sea bass, scaled and gutted
300 g coarse rock salt
Dash of Pernod
Olive oil & lemon, to finish
Method / Notes:
This is another true Seahorse classic. We came across it while eating at a restaurant called Laputa in Tuscany and were blown away by the simplicity and honesty of the preparation.
Preheat your oven to 210°C.
Take a fresh sea bass and prepare a baking tray large enough to fit the fish. Sprinkle a layer of coarse salt onto the tray. Stuff some rosemary into the belly of the sea bass, then place the fish on the bed of salt. Be careful to tuck the belly over slightly to avoid salt entering the cavity, which can make the fish too salty.
Cover the fish with the remaining salt from just underneath the gill down to the tail, leaving the tail poking out. Gently press the salt so it sits snugly around the fish - it should look like the fish is tucked into bed.
Bake in the oven for 17–20 minutes. Using a temperature probe is fine; we aim for around 48°C on the bone.
This is the fun part that really brings the dining room alive, and will be a showstopper for a seafood supper with friends & family. Using two spatulas, gently lift the fish with the salt crust intact onto a plate. Pour over a dash of Pernod, strike a match, and bring it to the table on fire - your guests will be amazed. It's a real crowd pleaser.
Crack the salt crust, peel back the skin, and tuck into the fish. Finish with a drizzle of olive oil and a squeeze of lemon. Serve with a green salad.
