DCFoodies.com Whole Roasted Sea Bass - DCFoodies.com

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Mar 13, 2006



I've always been a fan of the salt-encrusted whole fish -- plus, the presentation is fantastic. This will work with salmon, trout, sea bass (really whatever is fresh). Take a sturdy Pyrex or porcelain dish and layer it with about ½ to 3/4 inch course sea salt or kosher salt. Take some fresh herbs (Italian parley, basil, dill, fennel, cilantro, etc -- whatever you prefer) and stuff them into the body cavity along with some lemon slices. Now cover the body of the fish with a mountain of salt (you can leave the tail and head uncovered for presentation purposes. If you have a clean squirt bottle handy, spray the top of the salt just a couple of times (to promote a hardened crust upon baking). The recipe I have calls for the fish to be baked at 475 degrees for about 10 min per lb of fish. Pull out of the over after the allotted period of time and allow the fish to rest for 10 min. Take the whole platter directly over to the table. If you have guests over, a great trick that can earn you instant style points would be to crack open the hardened salt crust with the back of a heavy chef's knife. Note: as long as you use a whole fish with intact skin, this recipe does not come out very "salty" at all.


Not a recipe, but Corduroy has an amazing whole sea bass on the menu right now. I had one last night and was once again floored by Tom Power's versatility.


That's funny, you're the third person to tell me that today. It must be VERY good. I'm looking forward to trying it!

Pretty in Pink

You can never go wrong with Giada. I Tivo her all the time...Heart


I'm not a big fan of fish, perhaps because it's brain food and I am firmly against anything that makes me smarter. Actually, it's because I'm not a big fan of the taste. BUT. This recipe sounds...good. I might (gulp) have to try it.

By the way, my husband makes the best smoked salmon in the world. As in, my picky kids eat it.


I think any whole roasted fish recipe works. The hardest things to do is judge the cooking time.

On another note, great site. I've been using your recommendations at times, and my friends and family are thankful.


Dear Jason,

Regarding the wine you chose for your fish was really good. Robert Parker gave it a 91 score. It has red wine structure but it is sincerely one of the best roses I've ever tasted. If you are still thinking in a White Wine for your fish receipes, you should try Soliterra also from the winery U Mes U Fan Tres.

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