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Sea Bass Recipe - Lubina a la Sal

Spanish Sea Bass Recipe - Baked in Mediterranean Sea Salt

The Spanish love fish, and one of the most highly prized of all is the Sea Bass or Lubina in Spanish.
This Sea Bass recipe is easy to prepare and cook although many people are nervous to try it. Don't be. We'll show you how to make this classic dish and even introduce you to the fresh and aromatic sauce that we have developed to go with it.
Basically, it's just a whole fish and some coarse sea salt baked in the oven. But this method will bring out all the qualities of the fresh fish in the most delightful way.
You could use Dorado (gilthead), or Snapper or any kind of firm fleshed white fish, they all work well.
Just follow the step-by-step instructions below for a Mediterranean Diet feast.

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Sea Bass Recipe Ingredients For 2 People

2 Whole Sea bass of 1-1/4lb./550g cleaned.
4-1/2lb/2k. of coarse sea salt.

For the Sea Bass Recipe Sauce

1 clove of garlic, crushed.
4 tbls. of Extra Virgen Olive Oil.
2 tbls. of fresh lemon juice.
1 level tsp. of salt.
2 good tsps. of honey.
1 heaped tsp. of dried dill.
1 tsp. of aromatic chili oil.

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Sea Bass Recipe Method

OK - first layer a large earthenware dish or fish baker (big enough to hold the fish without touching the sides) with 1/2" of the salt.
Now - take the fish - which should be kept damp and lay them on the salt.
Pile the rest of the salt on top.
Pat it down and sprinkle a little water on top to keep it moist.
Place the earthenware in a preheated oven at 400ºf/200ºc. for 30 minutes.
Meanwhile make your sauce.
Put all the ingredients except the oil in a glass bowl.
Now whisk the oil in one tablespoon at a time with a hand whisk.
Take the fish out of the oven, turned down to low and pop in some dinner plates to warm.
The salt will have turned into a hard crust so gently break it with mallet and remove from the fish.
The skin will come away from the flesh quite easily and you will be able to remove the fillets and arange them on your dinner plates.
You can then sprinkle with the sauce and eat.
If you prefer the traditional method - just use a pinch of salt and a squeeze of Lemon juice.