- 350 g portion sea bass
- 150 g coarse salt
- 35 g white flour
- an egg plus a yolk
- the juice of half an orange
- a teaspoon of extra virgin olive oil
To prepare the sea bass in salt crust, mix the flour, coarse salt, whole egg, 3 bay leaves and chopped tarragon and 15 g of water in a bowl. Work the dough, which must be homogeneous, and roll it out to a thickness of a couple of millimeters. Coat the sea bass with the pasta, which you will brush with the slightly beaten yolk. Bake at 200 degrees for about 18 minutes. In the meantime, prepare the sauce by heating 50 g of water with the orange juice, 1 teaspoon of extra virgin olive oil, a pinch of salt and one of pepper. Keep on the heat for a minute, then serve with the fish.
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