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Ingredientes
- 5 lb Whole sea bream or possibly bass, porgy, New Zealand snapper, or possibly sheepshead gutted, not scaled
- 6 lb Coarse or possibly Kosher salt
- 1 x recipe Romesco Sauce see * Note
Direcciones
- Preheat the oven to 350 degrees.
- Rinse the whole fish and pat it dry. In a heavy casserole large sufficient to hold the fish and all the salt, make a 2-inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so which it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour.
- Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and throw away the skin. Serve the flesh immediately, accompanied by the Romesco Sauce.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 6 servings | |
| Calories 431 | |
| Calories from Fat 126 | 29% |
| Total Fat 13.95g | 17% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 265mg | 11% |
| Potassium 1346mg | 38% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 71.29g | 114% |
