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Argentine · Main
Salt-Baked Striped Bass with Herb Salsa
A whole striped bass sealed in a crust of damp salt with carrots, potatoes and sweet potatoes, baked until the flesh is moist and tender, and served with a raw salsa of olive oil, parsley, oregano, garlic and lemon zest.
- YieldServes 8
- Hands-on1 h 20 min
- Total2 h 23 min
- Difficulty
Ingredients
Fish and vegetables
- 8carrots, left whole
- 6.8 kgkosher salt, 15 lb, moistened to form the crust; discarded, not eaten
- 3.6 kgwhole striped bass, 8 lb, gutted but not scaled; head and tail removed if it will not fit the pan
- 6medium potatoes, scrubbed
- 6sweet potatoes, scrubbed
Salsa
- 480 mlolive oil
- 1 cupfresh flat-leaf parsley, chopped
- ½ cupgarlic, chopped
- ½ cupfresh oregano leaves
- 2lemons, zest only, finely minced
- to tasteflaky sea salt and freshly ground black pepper
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