Bass (en) – lubina (sp) – spigola (it) – lavraki (gr) – Wolfbarsch (de) “in salt”

The dish is called: lubina a la sal and it is a typical dish in Spain.

This is a very easy way to cook bass in the oven.

Ingredients

Bass gutted (cleaned)
coarse salt
optional: a bit of olive oil
optional: lemon slices, basil, rosemary

Preparation

Preheat the oven in 200 Celcius
Find a baking sheet that fits your fish and put a layer of coarse salt on it.
When the bass is cleaned, place it in a baking sheet
You could stuff it with lemon slices, a small piece of rosemary (we put fresh from the balcony) and some leaves of basil.
You can put some olive oil on the surface of the fish but this is optional
You cover the fish with salt and you put some drops of water on the top of the mountain salt. But literally drops. You wet your hands with water and then just put some drops on top of the mountain of salt
Cook it accordingly to the size of the fish. The rule of the thumb is like 30 minutes per kilo. We cooked ours 30 min and it was 1,1kg. But please remember that this depends also on your oven.

Tip: Since this is a bit more difficult to check in case you consider your fish still not done and you removed the salt to check, you can finish the cooking without the salt perfectly (like it was in the beginning) in position.