Emergency Substitution Needed

Joined Dec 24, 2009
I was planning on making a
Sea Bass Soto Salle
Which is Sea Bass, whole but butterflied to be able to stuff
Inside you stuff lemons, rosemary, garlic
Then you cake on the outside a mixture of salt, egg whites, and water
Then bake, remove the salt shell and should have a properly cooked sea bass inside

I ran into a snag, I picked up my sea bass order this morning and instead of a whole fish with the skin on I got fillets of sea bass

I don't think it would be wise to proceed as is because the skin would normally protect the fish from the salt, my mom suggested using parchment paper as the substitute for the protective layer of skin.
Does that sound like it would work?

Or should I just scrap the recipe and go with something else? And if so, any recipes for sea bass would be appreciated.

Joined May 26, 2001
Well, that would work, but it's kind of a why-bother? now.

As is being discussed here, you could top the fillets with a puttanesca sauce and bake them. :lips:

Or take the same stuffing ingredients, top the fillets with them, and wrap each fillet in a parchment packet to bake al cartocchio (sp?) -- aka en papillotte.
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