Salt Baked Sea Bass

Don’t be afraid by the title of this recipe,, salt baked yes but salty NO.

It really is the most simple hassle free way to cook a whole fish keeping it moist and fresh and it comes off the bone perfectly.

If you don’t fancy sea bass you could equally use a large whole trout or other fish.

This recipe and cooking time is perfect for a fish of around 1.5kg a larger fish of 2.5k would need a cooking time of approximately 1 hour and 2kg of salt.

Ingredients

1 sea bass approximately 1.5kg cleaned
1kg rock salt
3 egg whites
grated zest and juice of 1 lemon

Method

Lightly whisk the egg whites then fold into the salt and lemon.
Spread half the mixture onto a baking tray and place the fish in the middle.
Place the rest of the salt on top of the fish and gently with your hands spread all over and bring up the sides so the whole fish is completely covered. Pat down so it’s nice and firm and thick. You may need more salt depending on the size of the fish.
Bake in a pre-heated 180°C oven for 45 minutes.
Remove from the oven and bring the whole baking tray to the table.
Firmly yet carefully crack the salt crust with a large knife and gently remove being careful not to damage the flesh.
If the skin hasn’t come off with the salt carefully remove, it should come off really easily.
Serve directly by removing the top fillet then the bone followed by the second fillet.
I promise your guests will love the show at the table, there may be a little bit of salt scattered around but it’s well worth it.

Salt Baked Sea Bass

Ingredients

Method

Share this recipe