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 Spigola al Sale (Sea bass In salt Crust) | Status Approved | | Name |  Spigola al Sale (Sea bass In salt Crust) | | Category | Fish & Seafood, Italian | | Serves/Yields | 4-5 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | 15-20 minutes | | Introduction | | Guido's brother Fabio prepared this for lunch one day on my first trip to italy. It is spectacular and despite the salt used in preparing it, not at all salty. The fish was moist and very flavorful. After lunch Guido took a bottle of his wonderful homemade limoncello ( which I now make at home) from the freezer and after 1 small glass I was ready for a nap! | | Ingredients | |
1 seabass about 2 lbs
Extra virgin olive oil
4 lbs coarse sea salt
2 inch rosemary sprig, leafs removed
A few slices of fresh garlic (optional)
6 black peppercorns or to taste
6 pink peppercorns or to taste
| | Directions | | Step: 1 | Clean and scale the fish.For presentation leave the fish whole.Place the rosemary and peppercorns inside the fish along with the garlic if using.
Brush the whole fish with extra virgin olive oil.In a oven proof fish pan set a thick layer of coarse seasalt. Lay the fish on the salt and completely cover it with the rest of the salt, pressing gently.
Bake at 350F for 15/20 Min.
When ready bring the pan to the table, and break the salt shell in front of your guest. remove the fish from the pan and take off the skin. Lift the fillets of bass from each side and serve. |
Time submitted: Friday, February 18. 2005 at 20:36:44 Contributed By: Kate
Rate It| Average score: 4.66 () votes: 3 |  |  |  |  |  | | Comments
No Comments Allowed for Anonymous, please register Re: Spigola al Sale (Sea bass In salt Crust) (Score 1)
By Kate on Tuesday, April 18, 2006 @ 01:12:37 CEST
(User Info | Send a Message) | | Guido's brother fabio made this for lunch on my first trip to Italy and it is probably the best sea bass I have ever eaten! |
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