Ibiza’s cuisine is heavily influenced by the Mediterranean region, highlighting seafood in particular. Juan y Andrea’s restaurant fully embraces this with a menu offering a variety of dishes, including salt-crusted fish and paella. The simplicity of their dishes impressed us, and we highly recommend trying their Salt-Crusted Sea Bass recipe. Here is how to prepare this incredible dish.
Salt-Crusted Sea Bass Recipe
Juan y Andrea is known for their salt-crusted fish. It may look complex, but this cooking method is simple and will ensure the fish cooks evenly, remains moist, and is always perfectly seasoned.
Serves 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
1 2 lb sea bass, cleaned, leaving head and tail intact
1 lemon, cut into wedges
4 cups course salt
1 1/2 cups all-purpose flour
1/4 teaspoon freshly ground black pepper
1 cup warm water
3 red bell peppers, seeded and halved
1 lb asparagus, ends trimmed
3 zucchini, sliced into discs
Extra-virgin olive oil
Salt and freshly ground pepper
Directions
Preheat oven to 450 degrees.
Rinse sea bass under cold water and pat dry. Sprinkle the cavity with pepper and stuff with lemon wedges.
In a bowl, mix the salt and flour. Stir in the warm water until it forms a stiff paste. Add more water if necessary. The paste should resemble wet sand.
Place the bass in an oiled baking pan. Coat the entire bass (top and bottom) with the salt mixture.
Bake for 30 minutes. Crack the coating with a sharp knife and remove the crust.
Serve the bass with lemon wedges.
For vegetables: Place lightly oiled and seasoned vegetables on a hot grill pan or charcoal grill. Cook until tender, often flipping to avoid burning. Serve at room temperature alongside bass.
