We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This salt-baked sea bass is a showstopper, encased in a crust of coarse sea salt mixed with rosemary, lemon zest, and egg whites. The fish emerges perfectly moist and tender, infused with the subtle flavors of garlic, rosemary, and lemon. Served alongside a vibrant Mediterranean salsa of multicolored cherry tomatoes, toasted pine nuts, fresh herbs, and a zesty lemon dressing, this dish is as visually stunning as it is flavorful. Crack open the crust at...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Preheat the oven to 200°C (392°F).
Stuff the sea bass with the garlic, rosemary, and lemon.
Mix the coarse sea salt, egg whites, finely chopped rosemary, and lemon zest until the texture feels like wet sand.
Lay a thin base of the salt mixture on a tray, place the stuffed sea bass on top, and fully cover with the remaining salt mix. Press firmly to seal.
Bake for 30 minutes. Rest for 5 minutes outside the oven, then crack open the crust at the table.
Finely chop the cherry tomatoes.
Mix the chopped tomatoes with toasted pine nuts, chopped basil, parsley, dill, lemon zest and juice, and extra virgin olive oil.
Season the salsa with salt to taste.
Serve the fish whole, directly from the crust. Let everyone help themselves.
Want to keep this recipe for later? We can email it to you!
Make sure the salt crust is tightly sealed to keep the fish moist and flavorful.
Use a spoon or the back of a knife to gently crack open the salt crust without damaging the fish.
Feel free to customize the salsa with your favorite herbs or add a touch of chili for heat.
Can I use a different type of fish?
Yes, you can use other whole fish like snapper or branzino, but adjust the cooking time based on the size of the fish.
What can I substitute for coarse sea salt?
Coarse kosher salt can be used as a substitute, but avoid fine table salt as it won't create the same crust.
Do I need to eat the salt crust?
No, the salt crust is not meant to be eaten. It acts as a cooking vessel to keep the fish moist and flavorful.
Can I prepare the salsa in advance?
Yes, you can prepare the salsa a few hours ahead, but add the herbs and lemon juice just before serving for maximum freshness.
How do I know when the fish is cooked?
The fish is cooked when the flesh is opaque and flakes easily with a fork.
