Best 2 Salt Baked Striped Bass Recipes

Indulge in the culinary delight of salt-baked striped bass, a dish that tantalizes taste buds with its flaky, moist fish enveloped in a crisp salt crust. This traditional cooking method not only enhances the natural flavors of the fish but also imparts a unique briny essence. Our collection of recipes offers variations on this classic dish, catering to diverse preferences and skill levels. From a simple yet flavorful salt-baked striped bass with lemon and herbs to a more elaborate version featuring a flavorful stuffing of aromatic vegetables and succulent shrimp, these recipes promise an unforgettable dining experience. Whether you're a seasoned chef or a home cook seeking to impress your guests, you'll find the perfect recipe to showcase the beauty of salt-baked striped bass.

Let's cook with our recipes!

SALT-BAKED STRIPED BASS

Salt-Baked Striped Bass image

Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

3 pounds coarse salt (10 cups)
2 large egg whites
1/4 cup water
1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
Freshly ground pepper
1 one-inch piece peeled fresh ginger, thinly sliced
1 stalk fresh lemongrass, trimmed and sliced on the bias
1 lime, cut into wedges

Steps:

Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

SALT-BAKED STRIPED BASS WITH HERBS AND LEMON

Salt-Baked Striped Bass with Herbs and Lemon image

Rich in omega-3 fatty acids, striped bass is a sustainable seafood selection that is good for you and good for the oceans. Try it baked in a simple salt mixture for a light, fresh dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

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

Steps:

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.

Tips:

Prepare the Bass Properly: Before cooking, scale and gut the striped bass. Then, rinse it thoroughly and pat it dry with paper towels. This will help the salt crust adhere to the fish and ensure even cooking.
Use Coarse Sea Salt: Coarse sea salt is the best type of salt to use for this recipe. It will create a crispy crust on the fish and help to draw out its natural flavors.
Pack the Salt Crust Tightly: When applying the salt crust to the fish, pack it tightly so that there are no gaps. This will help to create an even cook and prevent the fish from drying out.
Preheat the Oven: Preheat the oven to the correct temperature before baking the fish. This will help to ensure that the fish cooks evenly and quickly.
Roast the Fish Until Cooked Through: Roast the fish until it is cooked through. The cooking time will vary depending on the size of the fish. A good rule of thumb is to cook it for 10-12 minutes per pound.

Conclusion:

Salt-baked striped bass is a delicious and impressive dish that is perfect for a special occasion. The crispy salt crust locks in the fish's natural flavors and creates a moist and flaky interior. This recipe is easy to follow and can be tailored to your own preferences. With a little practice, you'll be able to make this dish like a pro.