Add lemons, rosemary, pepper and a pinch of salt. Remove from heat and let steep. When fish is done roasting, it should be encased in a hard, white crust. Crack off top of crust. With a fork ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks ...

Wash, gut and pat dry the whole ... fish with all the ingredients except the fish sauce and lemon juice. 2. Whisk the lemon juice and fish sauce together, add the oil to it and pour the dressing over ...

Burying a whole fish in salt is both simple and slightly nerve ... It is important that the fish is completely sealed within the crust. Bake for 35 minutes (the rule of thumb is 30 minutes for ...

Baking a whole fish ... Place the fish on top. Cover the fish completely with the remaining egg-white mixture. Bake the fish in the oven for 30 minutes, or until the egg-white crust is golden ...

Sea bass is available whole and un-gutted ... a dish typical of Northern Italy where the fish is cooked in a salt crust. Sea bass is excellent grilled, baked and cooked ‘en papilotte’.