Best 5 Salt Roasted Bass Recipes
**Salt-Roasted Bass: A Culinary Symphony of Simplicity and Elegance**
In the realm of culinary arts, salt-roasted bass stands as a testament to the transformative power of simplicity. This classic dish, hailing from the Mediterranean, captures the essence of coastal cuisine with its minimalistic approach and reliance on the inherent flavors of fresh, high-quality ingredients. The result is a symphony of textures and flavors that tantalizes the palate and leaves a lasting impression.
Our curated collection of salt-roasted bass recipes offers a diverse exploration of this culinary masterpiece. From classic preparations that showcase the purity of the fish to innovative variations that introduce unexpected twists, each recipe promises a unique gastronomic adventure. Whether you prefer a traditional approach or seek culinary inspiration beyond the ordinary, our selection caters to every palate and skill level.
Dive into the timeless elegance of our classic salt-roasted bass recipe, where the fish is enveloped in a protective crust of salt and slow-roasted to perfection. The result is a succulent, flaky fish with a crispy skin that shatters upon each bite.
For those seeking a touch of Mediterranean flair, our Mediterranean salt-roasted bass recipe incorporates an aromatic blend of herbs, olives, and tomatoes, infusing the fish with the vibrant flavors of the region.
If you're looking to impress your dinner guests, our salt-roasted bass with lemon and thyme recipe delivers a sophisticated and elegant dish. The bright citrus notes of lemon and the earthy fragrance of thyme elevate the natural flavors of the fish, creating a harmonious balance of flavors.
For those with a penchant for spice, our salt-roasted bass with chili and garlic recipe adds a piquant kick to the classic preparation. The heat from the chili and the pungency of the garlic awaken the senses, creating a dish that is both flavorful and exciting.
Vegetarians and vegans can also partake in the salt-roasted experience with our salt-roasted vegetable medley recipe. This vibrant dish features a colorful array of roasted vegetables, each contributing its unique flavor and texture to the symphony.
No matter your culinary preferences or dietary restrictions, our collection of salt-roasted bass recipes offers a culinary journey that is both satisfying and memorable. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with delight.
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
SALT-ROASTED BASS
Cooking bass in a bed of salt not only turns out moist, flaky fish, but it also makes for a striking presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Beat egg whites by hand or with the whisk attachment of a stand mixer until soft peaks form. Use a rubber spatula to fold in salt until combined.
- Season inside the fish with pepper and stuff with half of the lemon rounds and 3 sprigs thyme. Spread a 1/2-inch-thick layer of the salt mixture on a parchment-lined rimmed baking sheet to form a bed for the fish. Lay fish on top of salt. Season outside of fish with pepper. Place remaining lemon slices and thyme on top of fish. Pat remaining salt mixture over top to cover entire surface, including head, leaving tail exposed.
- Bake for about 35 minutes. Crack open salt crust using a fork or spoon, exposing the fish. Transfer to a serving plate.
SALT-BAKED STRIPED BASS
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
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.
STRIPED BASS IN SALT DOME
Steps:
- Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
- Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
- Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
- Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
- Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.
SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING
This is a really glamorous dish. Apart from some careful chopping, it's really easy to prepare. Serve with my simple wok noodles.
Provided by Lene8655
Categories Bass
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C.
- Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
- Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
- Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
- When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.
Nutrition Facts : Calories 494.1, Fat 18.9, SaturatedFat 3.5, Cholesterol 153.8, Sodium 2433.1, Carbohydrate 4.9, Fiber 1.6, Sugar 1.4, Protein 72.6
Tips:
- For the best flavor, choose a fresh, wild-caught bass. If you're using a farmed bass, make sure it's been sustainably raised.
- Rinse the bass thoroughly before cooking to remove any scales or debris.
- Pat the bass dry with paper towels to prevent the skin from sticking to the pan.
- Use a sharp knife to score the fish's skin in several places. This will help the salt penetrate and create a crispy crust.
- Generously season the bass with salt, both inside and out. You can also add other spices, such as pepper, garlic powder, or paprika, if desired.
- Place the bass in a baking dish and roast it in a preheated oven until the flesh is flaky and cooked through. The cooking time will vary depending on the size of the fish, but it should take about 20-30 minutes.
- Serve the roasted bass immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Salt-roasted bass is a simple but delicious dish that's perfect for any occasion. The crispy skin and flaky flesh are sure to please everyone at your table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.
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