Sea bass in salt

Sea bass in salt is a highly appreciated dish for its simplicity and its ability to enhance the delicate flavor of the fish. Here is the recipe for preparing sea bass in salt.

Ingredients

• 1 whole sea bass of about 1-1.5 kg, gutted and scaled
• 2 kg of coarse salt
• Fresh herbs such as rosemary, thyme, bay leaves (optional)
• Lemon slices to serve

Preparation

1. Preheat the oven to 200°C.
2. If you wish, you can stuff the belly of the sea bass with fresh herbs to add more flavor to the fish.
3. Lay a portion of the coarse salt on a baking tray, forming a layer of about 1 cm that is slightly larger than the outline of the fish.
4. Place the cleaned sea bass on the layer of salt. If you have opted to add herbs inside the fish, insert them before laying it on the salt.
5. Cover the sea bass completely with the rest of the coarse salt, making sure to compact it around the fish so that it is well sealed.
6. Bake the sea bass in salt for about 30-35 minutes, depending on the size of the fish.
7. Once cooked, remove the sea bass from the oven and let it rest for a few minutes.
8. Break the salt crust with the help of a knife and remove the excess salt.
9. Gently open the crust and lift the skin of the sea bass which should come off easily.
10. Serve the sea bass in salt with lemon slices and a drizzle of extra virgin olive oil, if desired.

Did you know?

The salt creates a crust that seals the fish during cooking, allowing internal moisture that keeps the sea bass juicy and enhances its natural flavors without the risk of drying out. Cooking in salt is an ancient technique with a fascinating theory: the salt absorbs the heat and transmits it evenly, gently cooking the fish.

Italian twist: For an even more Italian touch, you might accompany the sea bass with a simple salad of thinly sliced fennel, dressed with extra virgin olive oil, lemon juice, salt, and pepper. The fennel with its anise-like notes pairs perfectly with the delicate flavor of the sea bass.