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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This salt-baked seabass is a showstopper with its unique salt crust that locks in moisture and flavor. The fish is stuffed with lemon slices, rosemary, dill, and fennel seeds, creating a fragrant and aromatic dish. The salt crust is cracked open to reveal perfectly cooked, tender seabass, ready to be served with a vibrant salsa verde sauce (recipe coming soon).
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Whisk the egg whites until fluffy.
Mix in the fine sea salt and water.
Combine until the mixture forms a thick, wet sand texture.
Spread one-third of the salt paste on a baking tray.
Place the seabass on top of the salt paste.
Stuff the fish with lemon slices, rosemary, dill, fennel seeds, salt, and black pepper.
Cover the fish completely with the remaining salt paste, ensuring there are no open cracks.
Bake in a preheated oven at 180°C for 1 hour and 30 minutes. For a 1 kg fish, bake for 40 minutes, then add 10 minutes for every extra 200g.
Crack open the salt crust and brush off any excess salt.
Remove the skin from the fish and serve.
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Do not scale the seabass as the skin and scales help protect the fish from the salt crust.
Ensure the salt crust has no open cracks to prevent moisture from escaping during baking.
Use a meat thermometer to check the internal temperature of the fish if unsure about doneness.
Why shouldn't I scale the seabass?
The scales and skin act as a barrier, protecting the fish from absorbing too much salt during baking.
Can I use a different type of fish?
Yes, you can use other whole fish like snapper or trout, but adjust the cooking time based on the weight.
What if I don't have fine sea salt?
Fine sea salt is ideal for creating the crust, but you can use kosher salt as a substitute.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 60°C (140°F).
Can I prepare the salt crust mixture in advance?
Yes, you can prepare the salt crust mixture a few hours in advance, but keep it covered to prevent it from drying out.
