Sea bass in a salt crust with aromatic herbs
4 servings
60 minutes
Sea bass in a salt crust with aromatic herbs is the true embodiment of French gastronomy, a blend of simplicity and sophistication. This cooking method comes from Mediterranean cuisine, where salt acts as a natural preservative and baking in the crust retains the fish's juiciness and enhances its flavor. During baking, the salt forms a hard shell that creates steam inside, infusing the fillet with aromas of lemon, thyme, and parsley. Italian herbs complement the harmony of flavors with a refined spicy note. Breaking the crust reveals the tender flesh of the sea bass infused with sea and fresh herb aromas. The dish pairs perfectly with light white wines and vegetable sides, creating an atmosphere of a Mediterranean dinner full of flavor enjoyment.
1
Wash the gutted fish and dry it with a paper towel. Salt and pepper the inside of the fish, place lemon slices, a sprig of thyme, parsley, and half a clove of garlic inside. Brush the fish with olive oil. Wash fresh aromatic herbs (oregano, sage, mint, thyme) and chop them together. You can also use a ready-made Italian herb mix.
- Sea bass: 4 pieces
- Lemon: 2 pieces
- Thyme: 4 sprigs
- Parsley: 1 bunch
- Garlic: 2 cloves
- Extra virgin olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Italian Herb Blend: to taste
2
Mix coarse sea salt with egg whites and prepared herbs in a wide bowl. Place a layer of dampened and wrung baking paper on a baking sheet and spread the salt mixture to a thickness of 1.5–2 cm.
- Sea salt: 2.5 kg
- Egg white: 3 pieces
- Thyme: 4 sprigs
- Italian Herb Blend: to taste
3
Place the fish on the prepared layer, cover with the remaining salt mixture and press down with your hands. Put the baking tray in an oven preheated to 200 degrees and bake for about 30 minutes. Remove from the oven and let it rest for 5 minutes. Break the crust, clean the fish, and serve.
- Sea bass: 4 pieces
- Sea salt: 2.5 kg