Salt-Crusted Sea Bass: A Simple and Delicious Recipe

Sea bass is a highly sought-after eating fish. If you manage to catch one, you will need to prepare it. Here is a recipe idea that is extremely tasty and does not require a lot of cooking skills.

Ingredients:

• 1 whole sea bass

• 1 organic lemon

• 2 cloves of garlic

• 2 sprigs of rosemary

• 1/2 bunch of thyme

• 1 pinch of black pepper

• 1 pinch of white pepper

• 2 - 3 egg whites

• 50 ml of water

• 50 ml good quality olive oil

  
  

• For fish weighing 500 grams, 1 - 1.5 kilos of coarse sea salt,

• For fish weighing 2 kilos, about 3 kilos of coarse sea salt.

Preparation

Gut the fish, remove the gills and fins and wipe off any remaining blood.

Dab dry and clean the belly completely.

Important: Do not scale the fish, as the scales prevent the meat from absorbing too much salt.

Slice the lemon and place it, along with the pepper, spices and garlic, in the cavity of the fish.

Spread a layer of salt about 1 cm thick on a baking tray lined with baking paper and place the sea bass on top. Mix the rest of the salt with two egg whites, moisten with a little water and spread around the bass. In the end, the fish should be completely enclosed in a layer of salt

about 1.5 centimetres thick.

Temperature and cooking time

Preheat the oven to 200 degrees and cook for half an hour for a 500 gram fish. Add 5 minutes for each additional 500 grams. It is better to cook a little longer because the fish loses moisture more slowly in the salt crust. It will therefore dry out more slowly.

To serve

Remove the fish from the oven, leave to rest for 5 minutes and then use a knife to remove the salt crust from the side.

Lift the lid, remove the skin and place the boneless fish on preheated plates. Drizzle a little olive oil over the fish and serve with a salad or something similar.

Toasted baguette with a little garlic is also a delicious addition.

Other options of fish

This dish requires no knowledge of cooking times and the fish is almost always tender and juicy. It doesn't have to be sea bass, any white-fleshed fish will do. It shouldn't have a high fat content such as Gilthead seabream, scorpion fish, Brown meagre and many others.

It will not dissapoint you and if you give it a try, Bon Proveche!