Sea Bass in Salt Crust

Sea Bass in Salt Crust is a cooking method that enhances the delicate flavor of the fish while maintaining its moisture. Here is how it’s prepared:

Ingredients

• 1 whole and cleaned sea bass (about 1-1.5 kg)
• 2 kg of coarse salt
• 2 egg whites
• Aromatic herbs (rosemary, thyme, parsley)
• 1 lemon
• Extra virgin olive oil (for dressing)

Preparation

1. Preheat the oven to 200 °C.

2. In the meantime, in a large bowl, mix the coarse salt with the egg whites to create a paste that will be used for the crust. You may need a bit of water to achieve the desired consistency.

3. Rub the cavity of the sea bass with aromatic herbs, thin slices of lemon, and a drizzle of oil.

4. Lay a first layer of salt on the bottom of a baking dish that can contain the sea bass.

5. Place the sea bass on top and cover it completely with the rest of the salt, pressing well to form the crust.

6. Bake the sea bass for about 35-40 minutes. Cooking time can vary depending on the size of the fish.

7. Once cooked, break the crust with a meat mallet or the back of a heavy knife and gently remove it.

8. Shell the sea bass from the salt, remove the skin, and serve the fish hot, drizzling with a bit of extra virgin olive oil.

The salt crust creates a perfectly sealed environment that cooks the fish in its own steam, preserving the fullness of the flavors. This technique can also be applied to other types of fish such as gilt-head bream or European bass. Bon appétit!