Video: Fabulous fish! Cook up this flaky, tasty sea bass
Recipe: Salt-roasted branzino
- 2-2.5 lbs. branzino, whole, scaled, fins clipped
- 2 lemons
- 1/4 cup parley leaves
- 1/4 cup chervil leaves
- 1/8 cup dill leaves
- 1/8 cup tarragon leaves
- 1/8 cup celery leaves, yellow leaves
- 2 tbs. chives, shaved thin
- 1 tsp. shallot, peeled and minced
- 1 tsp. champagne vinegar
- 2 tbs. extra virgin olive oil
- sea salt
- 1 cup egg whites
- 1/2 bunch thyme sprigs
Preheat oven to 400F.
Mix sea salt and egg whites in a metal or glass bowl until consistency of wet sand, add in zest of the two lemons.
Slice one of the lemons into 1/4" slices, stuff into the cavity of the branzino along with the thyme sprigs.
Oil a baking dish and place fish in on it’s side, mound the salt mixture over the top, covering the fish completely, lightly packing down as if burying in the sand on the beach.
Place fish in oven, set timer for 25 minutes.
Reserve half of the herbs in the refrigerator for garnish.
In a small bowl, mix shallots and vinegar — set aside to macerate.
Chop the remaining herbs finely, mix into the shallot mixture, drizzle in olive oil and season to taste with salt and pepper.
Remove fish from oven, let rest 5 minutes, crack slat crust with rolling pin and carefully remove.
With a spatula, carefully remove the top filet from the fish and invert onto your serving platter, pull any leftover pin bones out with tweezers or simply you hands.
Lift the bones off of the bottom filet of the fish and discard, remove any leftover bones and place on the serving platter with a spatula.
Cut remaining lemon in half and squeeze over top of fish.
Top with chopped herb vinaigrette, finish by garnishing with the reserved picked herbs.
Recipe: Salt-roasted potatoes
- 6 Yukon gold potatoes
- 1 box rock salt
- 1 tsp. calabrian chili paste
- 1 lemon, cut in half
- 1 tsp. red wine vinegar
- 1/4 tsp colatura (Italian anchovy extract ) - can sub thai fish sauce
- 1/2" inch bottarga di muggine (can be omitted )
- 1 tbs. chopped parsley
- 1/2 cup and 2 tbs. EVO
Preheat oven to 400F.
Spread salt over a baking dish to form an even layer.
Rinse potatoes and place on the salt, place in oven until cooked through approx 35 minutes.
Let potatoes cool to room temperature.
Inn a sauté pan, heat 1/2 cup olive oil over medium high heat. Smash potatoes with a small pan to flatten to 2” pieces.
Place potatoes in pan and crisp — 2-3 minutes per side.
Remove from pan and place in a mixing bowl.
Add in and toss potatoes with the remaining ingredients, season to taste with salt and serve with picked parsley and salt roasted fish.
© 2013 NBCNews
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