Baked Sea Bass or Snapper in Salt

 

For centuries, saltworks were proliferate around the southeast Mediterranean Coast of Spain, particularly in Cartagena, Murcia, Andalusia.

 

The waters off Cartagena have been providing a rich supply of Gilt head fish, called Dorada and the traditional cooking method of this Port, has been to lay the whole fish without gutting in an earthenware casserole and then packing the fish in coarse grain salt.

 

The fish is then baked and surprisingly, turns out wonderfully white, juicy and sweet.

 

Here is the Spanish version of Ron´s Italian recipe posted in the Italian section.

 

 

 

an earthenware ( barro = terracotta clay ) casserole oven dish for baking

 

 

3 pounds coarse Kosher salt

 

12 small boiling potatoes ( to serve as side dish )

 

Ali Oli home made mayonnaise for dipping the fish and potatoes

 

1) preheat oven to 400 degrees farenheit

2) scale fish however, do not gut

3) rinse fish with sea water if possible and pat dry thoroughly

4) place a layer of coarse salt in the earthenware casserole, placing fish on top of the salt and then cover completely with the rest of the salt and bake for 25 to 30 mins. ( use a toothpick or a skewer to check if done )

 

Simple, delicious and fairly quick ...