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| Total: |
55 min |
| Prep: |
20 min |
| Cook: |
35 min |
| Yield: |
2 servings |
Ingredients
- 1 1/2 pound sea bass or red snapper
- 3 to 5 pounds Sicilian course salt or edible rock salt
- 1 sprig thyme
- Salt to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven 425 for 20 minutes. Clean entire fish, leaving head and tail intact. Place about 1 pound of salt on an oven tray or a heat-proof ceramic plate and place fish on top. Sprinkle fish with salt and place the thyme in the cavity. Cover the fish with the remaining salt. Bake for 15 minutes.
- With 2 spoons scrape salt from the fish. Fillet the fish, discarding the bones. Divide fish and place on 2 plates. Sprinkle with olive oil and serve with seasonal salad and vegetables.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
391 |
| Total Fat |
14 g |
| Saturated Fat |
3 g |
| Carbohydrates |
0 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
63 g |
| Cholesterol |
139 mg |
| Sodium |
810 mg |
