Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- A; (2-pound) sea bass,
- ; cleaned, leaving
- ; head and tail
- ; intact
- 2 tb Plus 1/2 teaspoon dried
- 3 1/2 c Coarse salt; (about 1 1/4
- 1 c Warm water plus additional
- Accompaniment: lemon wedges
- 1 1/2 c All-purpose flour
- 1/4 ts Freshly ground black pepper
- 1 Lemon
Preparation
Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper. With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity. Preheat oven to 450F. and lightly oil a baking pan. In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand). Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered). Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges. Serves 4. Gourmet March 1995 Converted by MC_Buster. Per serving: 695 Calories (kcal); 2g Total Fat; (2% calories from fat); 20g Protein; 150g Carbohydrate; 0mg Cholesterol; 315846mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
