Salt-Baked Whole Sea Bass
A crisp salt crust seals in steam, so the fish stays incredibly moist and gently seasoned. Crack it open at the table for a dramatic finish. Perfect for dinner parties or a special weekend meal.
- Prep time
- 15 min
- Cook time
- 55 min
- Total time
- 70 min
- Servings
- 3
- Difficulty
- Medium
Instructions
-
1
Mix the sea salt and table salt with the egg whites until the texture resembles wet sand.
-
2
Spread half of the salt mixture over the bottom of a baking dish.
-
3
Rinse and clean the fish, then stuff the cavity with garlic, lemon slices, bay leaves, rosemary and thyme. Place it on the salt bed.
-
4
Cover the fish completely with the remaining salt, packing it firmly.
-
5
Bake at 350°F (180°C) for about 50-60 minutes.
-
6
Let rest 5 minutes, then crack the crust with a knife and the back of a hammer or mallet. Peel away the salt, remove the skin and serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- The egg whites bind the salt into a moldable crust; add a splash of water if the mixture feels too dry.
- Pack the salt base and top at least 1/2 inch thick so no steam escapes.
- Don't worry: the fish absorbs only a light seasoning, not the full saltiness of the crust.
- Serve the fish whole and crack the crust tableside for maximum effect.
- Check doneness by inserting a knife at the thickest part; it should slide in easily.
Serving suggestions
- Drizzle with fruity olive oil and fresh lemon juice.
- Serve alongside a simple green salad or roasted potatoes.
- Pair with chilled white wine like Sauvignon Blanc or Assyrtiko.
Substitutions
- Instead of sea bass: branzino, snapper or whole trout work well.
- Instead of both salts: use all coarse kosher salt (about 4.5 lb / 2 kg).
- Instead of egg whites: 2 whole eggs beaten.
- Instead of fresh herbs: 1 teaspoon each dried thyme and rosemary.
Frequently asked questions
Does the fish taste salty?
No. The crust seals in steam and seasons the fish only lightly; the flesh stays moist and delicately salted.
Do I need to scale the fish?
No. The skin stays stuck to the crust, so just remove it along with the salt after cracking.
How do I know when it's done?
A knife or skewer should slide easily into the thickest part, or an instant-read thermometer should read 145°F (63°C) in the flesh.
Can I prepare it ahead?
You can mix the salt and stuff the fish in advance, but bake just before serving for best texture.
Reviews and questions
Average rating
– Ratings: 0
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