Seabass baked in rock salt (pescado a la sal)
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 seabass, cleaned and scaled
- 1kg coarse rock salt
Method
- STEP 1
Heat the oven to 240C/fan 220C/gas 9. Put a thin layer of salt in a baking tray and lay the fish on top. Cover the fish with the rest of the salt and sprinkle over 1 tsp water. Bake for 30 minutes.
- STEP 2
Crack open the salt shell and remove the fish. Serve with a selection of oven-roasted courgettes, peppers, asparagus, onions and sliced potatoes.
