Sea Bass (Branzino) with Herbs in Salt Crust

I can provide you with the recipe for sea bass in a salt crust. This dish is a classic of the Mediterranean cuisine that enhances the delicate flavor of the fish through baking in a salt crust, which keeps it moist and flavorful. Here is how to prepare it.

Ingredients

• 1 sea bass (around 1-1.5 kg, or 2.2-3.3 lbs), gutted and scaled
• About 2 kg (4.4 lbs) of coarse salt
• 2-3 egg whites (optional, but helps to hold the crust together)
• A handful of fresh aromatic herbs (such as rosemary, thyme, parsley)
• Thin lemon slices (optional, for flavoring)

Preparation

1. Preheat the oven to 200 °C (392 °F).
2. In a sufficiently large bowl, mix the coarse salt with the egg whites until you get a mixture that is moist but not too wet. If you prefer not to use egg whites, you can simply moisten the salt with a bit of water.
3. Rub the aromatic herbs inside the belly of the sea bass. If desired, you can also place some thin lemon slices inside the fish.
4. Spread a layer of coarse salt on a baking tray lined with parchment paper, place the fish on top, and then completely cover it with the rest of the salt, making sure not to leave any open spaces.
5. Gently press the salt around the fish to ensure it is sealed uniformly.
6. Bake in the oven for about 35-40 minutes. The cooking time may vary depending on the thickness of the sea bass.
7. Once cooked, remove the fish from the oven and let it rest for a few minutes before gently breaking the salt crust with a meat mallet or the back of a knife.
8. Carefully remove the salt fragments and the skin of the sea bass.

There you have it! The sea bass in a salt crust is ready to be served, perhaps drizzled with some extra virgin olive oil and a side of steamed vegetables or a fresh salad.

Curiosity

Cooking in a salt crust is an ancient method that allows fish to be baked evenly, maintaining its internal moisture and natural flavor. Not only for sea bass, but this method is suitable for a variety of whole fish types.