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Baking a whole sea bass buried in a thick crust of egg white-bound coarse salt is one of the most theatrical and rewarding techniques in Italian coastal cooking. The salt shell seals in every drop of moisture and perfume, creating a self-basting oven that gently steams the fish to silky perfection. When the crust is cracked open at the table, a cloud of herb-scented steam rises to reveal perfectly tender, judiciously seasoned flesh. The fish absorbs just enough salt for seasoning without becoming salty, making this a surprisingly delicate and elegant dish. A drizzle of fine olive oil and a squeeze of lemon are all that is needed to finish it.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
240 kcal
For 4 serving(s)
Per serving
Preheat the oven to 220°C (425°F). Rinse and pat dry the sea bass. Stuff the cavity with fresh rosemary, thyme, sliced garlic, and lemon slices.
In a large bowl, combine the coarse sea salt with the egg whites and mix until the salt resembles wet sand and holds together when pressed.
Spread a layer of the salt mixture on a baking tray roughly the size of the fish. Lay the fish on top and pack the remaining salt mixture firmly all around and over it, completely encasing the fish in a thick crust.
Bake for 30-35 minutes, until the crust is golden and hard. Remove from the oven and rest for 5 minutes.
Crack open the salt crust at the table using the back of a spoon or a small hammer. Carefully lift away the crust in large pieces.
Peel back the skin and lift the fillets off the bone. Drizzle with olive oil and serve with lemon wedges.
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