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Salt-Baked Sea Bass with Warm Artichoke and Bacon Salad
A whole sea bass baked in a salt crust, served with a warm potato, bacon, and artichoke heart salad.
Healthy
Seafood
Main Course
Gourmet
Estimated Nutrition
Calories
715.5
kcal / serving
2862 kcal total
Carbs
27.7
g
per serving
110.8 g total
Fat
32.2
g
per serving
128.6 g total
Protein
78.9
g
per serving
315.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
2
piece
Lemon
Zest only for crust, slices for cavity
Meat
200
gram
Back Bacon
Smoked, cut into lardons
NutsSeeds
2
bunch
Basil
Fresh leaves, half chopped for crust, half for salad and cavity
1.25
kilogram
Sea Salt
For the baking crust
1
unit
Black Pepper
Freshly ground, to taste
Other
4
piece
Egg Whites
Free-range
Seafood
2
kilogram
Sea Bass
Whole, scales and guts removed
Vegetables
600
gram
New Potatoes
Cooked and sliced
0.5
piece
Red Onion
Finely sliced
280
gram
Roasted Artichokes
In olive oil, jarred
Method
1
Preheat the oven to 200°C and line a tray with silicone paper.
2
Whisk egg whites until foamy, then mix in lemon zest, chopped basil, and all the salt.
3
Stuff the fish cavity with lemon slices and half of the remaining basil.
4
Spread a third of the salt mixture on the tray, add fish, and cover with remaining salt.
5
Bake for 30 minutes until the crust is golden and the fish is cooked.
6
Remove fish from the oven and rest for 15 minutes.
7
Fry bacon lardons in a pan until golden and crisp, then transfer to a bowl.
8
Brown the potato slices in the same pan and add them to the bacon with onion and basil.
9
Stir in drained artichokes and dress with their oil and pepper.
10
Remove the salt crust and skin, fillet the fish, and serve with the salad.