Instructions

Preheat the oven to 390 °F. Process the wakame seaweed in a Magefesa chopper until finely minced. Mix the sea salt with the processed wakame seaweed.Cover the base of an ovenproof pan with the salt and seaweed, pressing well to get a compact layer. Sprinkle with water. The layer should be about 2 cm. thick. Place the sea bass over the salt mixture, leaving the skin, bones and viscera on so that the salt does not penetrate and ruin the meat. Cover the entire piece with remaining salt mixture forming a layer of even thickness so that the fish gets affected by the heat equally. Press well and sprinkle with a bit of water to get a compact crust. Cook in the oven for 30 minutes. Spending the necessary time to create the salt crust around the sea bass is key.Remove the skin, take out the filets and serve accompanied by three vinaigrettes.
If the salt crust is not removed on time, fish will continue cooking due to the oven effect created by the shell, affecting the cooking point. Cooking time is 20 min. per kilo of fish. This technique works best on white meat fish of 1 kilo and over. Once we have the sea bass in filets, it can be served with sauces or vinaigrettes and a side of vegetables, rice, etc.
This cooking technique can be used to prepare fish, meat or poultry dishes. Food will get cooked in its own juices and, contrary to what it may seem, it doesn’t come out salty at all.