Sea bass with rosemary, baked in a salt crust

2 servings

30 minutes

Sea bass with rosemary baked in a salt crust is an exquisite dish of European cuisine, impressing with its simplicity and elegance. Cooking in a salt crust allows the fish to retain its juiciness, tenderness, and rich flavor, creating a natural greenhouse effect. The aroma of fresh rosemary adds a refined herbal note that harmonizes with the delicate texture of the sea bass. This dish is traditionally prepared for festive dinners, astonishing guests with an impressive presentation when the crust is broken open to reveal aromatic perfection. Serving it with lemon completes the composition, highlighting the freshness of the fish with a light citrus tang. Sea bass in a salt crust is gastronomic art that allows one to experience depth of flavor with minimal ingredients while revealing richness in textures and aromas.

Energy value per serving

• Calories: 240.7
• Proteins: 41.7g
• Fats: 7.7g
• Carbohydrates: 3.5g

Ingredients

• Sea bass: 450 g
• Coarse salt: 1 kg
• Fresh rosemary: 4 stem
• Lemon: 1 pc

Cooking steps

1. Preheat the oven to 200 degrees.

2. Gut the fish and scale it.

   Required ingredients:

   • Sea bass: 450 g

3. Pour a layer of salt into the fireproof dish for fish.

   Required ingredients:

   • Coarse salt: 1 kg

4. Dry the fish well with a paper towel, place rosemary sprigs inside. Lay it on salt.

   Required ingredients:

   • Fresh rosemary: 4 stems

5. Sprinkle the remaining salt on top (the salt should completely cover the fish) and lightly spray with water to create a salt crust during cooking.

   Required ingredients:

   • Coarse salt: 1 kg

6. Bake for 25 minutes.

7. Remove the fish from the oven, break the crust with a knife, and take out the fish. Remove excess salt.

8. Transfer to a plate and carefully remove the skin and bones (if you can). Serve with lemon wedges.

   Required ingredients:

   • Lemon: 1 piece