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Fish

Salt-crusted sea bass with orange-dill gremolata

Main course | Difficult | 1 hour 5 minutes
Main course
Difficult
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Recipe details

Ingredients

Gremolata

Sea bass

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Directions

  1. Preheat barbecue to medium-high.
  2. Mix all the gremolata ingredients together.
  3. Stuff each fish with a quarter of the orange-dill mixture.
  4. Cover two baking sheets with a 1-cm layer of coarse salt.
  5. Place two stuffed, whole fish on each baking sheet and cover with coarse salt. The fish scales reduce the amount of salt the fish flesh absorbs.
  6. Cook for 45 minutes on the barbecue.
  7. Wait 10 minutes and then break the salt crust. 
  8. Serve the fish whole with a fennel and orange salad.

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