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Spanish Salt Baked Fish (Lubina a la sal)

3 to 3-1/2 pound sea bass (oily fish)
2-1/2 pounds course salt
1 cup flour
parsley
mayonnaise

When cleaning the sea bass, make as small a cut as possible. You
can leave the scales. After cleaning the fish, insert some parsley
inside the fish. Mix the salt with the flour. Take about 1/2 of
the mixture and form a base the size of the fish on a baking pan.
The edge of the base must have a ridge as high as the fish when
laid on its side. Place the fish inside the base of salt. Take
the rest of the salt mixture and form a cover over the fish. Bake
at 350F for 40 minutes. After you take it out of the oven, remove
the top cover of salt. Carefully remove the spine and the skin
will come off the fish and hopefully most of the bones. Serve with
mayonnaise which could be spiced to your special taste.

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4 of 7 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Don't eat Sea Bass and I think you mean 21/2 CUPS of salt, May 16, 2005 - 08:22 PM
Reviewer: Matt Falconer from Weed California
As long as the flour/salt mixture is surrounding the fish, I do not think it would be necessary to build the edges of this mixture up to be the height of the fish. you could cover the edges of the fish from the top.

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