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River Cafe 30’s Salt-baked Fish | Milkbottle

River Cafe 30's Salt-baked Fish

River Cafe 30’s Sea Bass Baked in Salt, our favourite recipe for fish from this book

Recipe
Branzino at Sale
Ingredients:
Sea Bass Baked in Salt
1 × 1.8kg sea bass, cleaned and gilled but not scaled
1 lemon, sliced
a small handful of dried fennel stalks
3.6kg coarse sea salt
Branzino at Sale

Ingredients:
Sea Bass Baked in Salt
1 × 1.8kg sea bass, cleaned and gilled but not scaled
1 lemon, sliced
a small handful of dried fennel stalks
3.6kg coarse sea salt
Preheat the oven to 200°C.

Put the lemon and dried fennel stalks inside the cavity of the fish.

Place the salt in a large bowl and add 250ml water. Cover the bottom of the baking dish with half the salt and lay the fish on top. Cover the fish completely with the remaining salt.
Bake the fish in the preheated oven. After 20 minutes, insert a skewer into the fish. If the tip of the skewer feels very hot when pulled out, the fish is ready.

Crack open the salt crust and remove the hard pieces, ensuring that no salt remains on the flesh of the fish. Carefully lift the fish and place on a platter. Remove the skin.

Serve warm with Salsa Verde

River Cafe 30’s Salt-baked Fish

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