Salt-Crusted Sea Bass

Right now you might be thinking something like, "Salt crust? I want to eat something FROM the ocean, not eat the actual ocean." If we just took the words out of your mouth, let us assure you that the crust comes off before serving, so you're not about to take a big bite out of a salt chunk. When fish is smothered in salt while cooking, it keeps moisture from escaping, so your sea bass will turn out more moist and evenly cooked, and it will be flavorful without being overpowering. Think less briny and more divine-y. Salt-crusted sea bass is a beloved dish at several stylish restaurants, but the biggest drawback of cooking it is that there isn't a good way to monitor the temperature while the fish is covered. At least, there wasn't, until MEATER came on the scene. Our totally wireless probe makes it easy to keep an eye on your sea bass without having to mess up your beautiful salt casing. If you want a full meal with a classic Mediterranean feel, enjoy your sea bass with a zingy Greek salad and some herb roasted potatoes. Fragrant white wines like riesling or sauvignon blanc are a perfect choice for this dish.