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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6125_032911_fish.jpg
Ingredients Ingredient Checklist 9 cups coarse salt 5 large egg whites 1 (2-pound) striped bass, scaled and cleaned 6 sprigs fresh dill 6 sprigs fresh flat-leaf parsley 1 lemon, sliced crosswise into 1/4-inch-thick rounds Freshly ground pepper Herb Remoulade, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6125_032911_fish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6125_032911_fish.jpg
6125_032911_fish.jpg
Ingredients
Ingredients
- 9 cups coarse salt 5 large egg whites 1 (2-pound) striped bass, scaled and cleaned 6 sprigs fresh dill 6 sprigs fresh flat-leaf parsley 1 lemon, sliced crosswise into 1/4-inch-thick rounds Freshly ground pepper Herb Remoulade, for serving
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together salt and egg whites until well combined. Spoon 3 cups of the salt mixture on prepared baking sheet to make a bed for the fish. Place fish on top of salt mixture and place half of the dill, parsley, and lemon inside the cavity of fish. Top fish with remaining dill, parsley, and lemon; cover with remaining salt mixture, mounding on top and keeping the shape of the fish, leaving the tail exposed.
Transfer fish to oven and bake until salt becomes light golden, 35 to 40 minutes. Using the back of a spoon, gently crack salt crust to expose fish; brush off remaining salt and transfer to a serving platter. Serve immediately with remoulade.
Reviews
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All Reviews for Salt-Baked Striped Bass with Herbs and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salt-Baked Striped Bass with Herbs and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
