No, my dear sea bass, please don't look at me that way. I've already made up my mind, and let's not argue. And then, what are you complaining about? You'll end up in a classic, everyone will love it. So stop making that face...
for 2
whole branzino (sea bass) 1, approximately 2 lb 3 oz
coarse sea salt 2 to 4 lb, depending on the size of the fish
parsley, lemon juice, olive oil, pepper to taste
coarse sea salt 2 to 4 lb, depending on the size of the fish
parsley, lemon juice, olive oil, pepper to taste
Clean and gut the sea bass, and rinse it under running water (... in cases like this, it wouldn't hurt to be friends with the fish guy).
Arrange half of the salt on the bottom of a baking pan, place the fish on top of it and coat it well with the other half of the salt. Bake at 400 for 35 to 40 minutes. When ready, transfer the sea bass on a plate, break the salt shell that will have formed and fillet it. Serve with a sauce prepared by mixing oil, pepper, chopped parsley, juice and zest of lemon.
If you wish, before baking you can season the inside of the fish with chopped herbs, a couple of bay leaves, some garlic and/or lemon slices.
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