Sea Bass ao Sal with Seaweed

INGREDIENTS

 

1.5kg Medium Sea Bass

2 Kg Coarse Salt

20g dried Seaweed / (equivalent to 100g soaked)​​

Potatoes to taste

Note:

To be prepared with salt the fish cannot be flaked, since it is the scales that prevent the salt from entering the fish and the fish becoming salty. Inform the fishmonger so that the fish is prepared properly (just remove the guts).

INSTRUCTIONS

Soak dried Seaweed in cold water for 5-10 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Wash and stuff the fish well, belly and head, with seaweed so that the salt does not enter.

Line an aluminium foil in a baking tray and cover with salt on top. Place the fish, properly stuffed, and cover it with the rest of the salt. Snuggle the fish well, sprinkle with water over the salt, as this helps to create a crust. Bake at 220º C for about 40 minutes.

At the table, carefully break the salt crust, remove the tenderloins and accompany with boiled potatoes to taste.

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