This baked sea bass recipe comes together almost effortlessly. It calls for skinless fillets and pre-washed baby spinach; prep isn't any more difficult than mincing a single shallot, cutting a couple ounces of butter into small cubes, and brushing sheets of foil with softened butter. Start a ...
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Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve....