Salt Baked Sea Bass
1.
Remove the scales, fins and internal organs of sea bass. If necessary, cut off the fish head. One of the eggs was broken up, leaving 4 egg whites and yolks separated.
2.
Spread freshly ground black pepper, dill, thyme, olive oil and other aromatics in the belly of the fish.
3.
Mix sea salt with flour. Simply beat 4 egg whites with a fork, pour into the flour-sea salt mixture, and stir into a smooth batter. Let stand and wake up for 15 minutes. Preheat the oven to 180°C.
4.
Roll out the awake batter into a dough with a thickness of about 4mm. Make sure that the size can cover the whole fish. Seal the opening with a little water or egg white. Wrap the fish thoroughly and brush with the beaten egg liquid.
5.
Bake in the oven for 17-20 minutes, until the shell is golden brown.
6.
Knock open the shell, carefully remove the fish and serve on a plate.
Tips:
1. The meat of the fish is delicate and firm. The method of baking with salt can well preserve the moisture of the fish. When the shell of the salt baked is opened, you can see the juice and steam burst out together, which is also a kind of enjoyment. If you don't want to use sea bass, you can substitute other fish with delicate meat and no smell.
2. The proportion of aromatic materials can be increased or decreased according to personal preference.
3. In this recipe, use whole egg liquid to coat the dough, or egg yolk.
4. In order to avoid the dough sticking on the workbench, you can also refer to the salt-baked chicken practice. When rolling the dough, put a piece of baking paper under it, and directly wrap it with paper after rolling it out.
5. The fish skin after salting is too salty and difficult to eat. It is recommended to eat fish only.
