Whole Roasted Sea Bass
Mar 13, 2006
Yes, I do actually cook once in a while. I've been TIVOing The Food Network lately, and this recipe was on the other day. When I saw how easy it looked to make, I figured what the hell?! One of my favorite things to get at a restaurant is a whole roasted fish -- my favorites being at Komi and Dino. The other day when I was at BlackSalt, I saw some whole seabass sitting in the cooler for $7.99 a pound, so I figured I'd try to make some myself. I modified the recipe slightly, but to put it simply, the fish came out totally kickass!
The first thing I changed was adding a egg white and salt coating to the fish. a friend told me that at his restaurant this is the technique that he uses, so I figured that since it was one of my favorite whole roasted fish to get, that I'd try it. I also added garlic to the fennel, onion and rosemary stuffing of the fish which I doubt made a difference, but I love garlic! And, don't even bother with the "sauce" on the side with the leftover fennel, onion and lemon juice -- you don't need it at all. Just dump some salt (and when I say salt I mean sea salt or kosher salt, not that iodized crap), extra virgin olive oil, and lemon on top of the fish before you serve it, and you'll be set.
Other than that, I didn't change much, although I did take the fish out of the oven after 30 minutes instead of 40 minutes. Overcooking a whole fish would completely ruin it. And, I didn't make any sides because both me and Amy had a whole fish each and that was basically enough for us. Amy and I were both moaning at how good this was. I'll definitely be making it again soon.
For wine, we had a very nice Spanish 2004 U Mes U Fan Tres Rose, that I picked up at the local wine store, to celebrate this incredible weather we've been having. I thought it went OK with the fish, but I think a Sauvignon Blanc, Muscadet, or Soave would gone much better with it.
Does anyone out there have a good whole roasted fish recipe that they'd like to share with everyone? Please do share!
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.
Posted by: Will | Mar 13, 2006 at 09:48 PM
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.
Posted by: lackadaisi | Mar 14, 2006 at 02:18 PM
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!
Posted by: Jason | Mar 14, 2006 at 03:06 PM
You can never go wrong with Giada. I Tivo her all the time...Heart
Posted by: Pretty in Pink | Mar 15, 2006 at 01:44 PM
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.
Posted by: Contrary | Mar 16, 2006 at 07:27 PM
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.
Posted by: Matt | Mar 20, 2006 at 10:11 AM
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.
Dahlia
Posted by: Dahlia | Apr 01, 2008 at 04:42 PM