This is an old technique that I have been wanting to try for some time and I finally gave it a shot this week. I hear this will work with most smaller fish and I bet it would be awesome with seabass.
The basic idea is that you gut the fish and remove the scales and gills and then stuff it with lemon and herbs. I used fennel, lemon slices, and a mix of peppers and spices. You then blend ~3 cups of kosher salt with 4 egg whites and stir until it forms a thick paste like plaster. Smear a layer of the salt paste onto a baking tray and place the fish on it. Use the remaining mixture to form a thick salt dome on covering the whole exterior of the fish. Do not pack the inside with salt! Bake at 450 for ~25 min, let stand for 5 minutes, then crack with the back of a kitchen knife and lift the top off of the dome. Peel the skin back and remove the top fillet, then peel the whole spine, ribs, and head, starting from the tail. It all comes out as one piece. You can then pull our the bottom fillet.
The salt acts as a moisture trap and basically braises the fish in its own juices. Very moist and very tasty. 10/10 will do again.
Jordan that looks great. That same technique can be used on Whole Ribeyes.N.Y. Strip Roast. Same principle keeps all the flavor and juices in the meat. I am sure that will be a go to recipe for you.
That looks awesome buddy
“mr keys”