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Raciónes: 6

Ingredientes

Cost per serving $10.42 view details
  • 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

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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%
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