Salt-Baked Sea Bass with Warm Tomato Vinaigrette
Baking whole fish in an armor of sea salt keeps it beautifully moist and concentrates its flavor without making it excessively salty and without adding any fat. The sea bass steams inside the crust, preserving its omega-3 fatty acids. (Striped bass and snapper can also be cooked this way.) The accompanying sauteed cherry tomatoes are a good source of vitamin C and lycopene, a potent antioxidant.
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