Sea bass in salt crust with herbs
4 servings
60 minutes
Sea bass in a salt crust with herbs is a traditional Italian dish that embodies its simplicity and elegance. Baking the fish in a salt shell preserves its tenderness and natural juiciness, while the aroma of fresh herbs and lemon adds light Mediterranean notes. This cooking method has roots in the history of fishing settlements where salt served as a natural preservative. Breaking the crust releases a wonderful aroma, creating a culinary magic effect. The dish is perfect for special occasions: its impressive presentation delights guests, and the harmony of flavors provides gastronomic pleasure. Sea bass drizzled with olive oil reveals its natural softness and rich flavor, making it an ideal choice for those who appreciate simplicity and elegance on their plate.
1
Preheat the oven to 220 degrees.
2
Wash the fish and dry it well.
- Sea bass: 2 kg
3
In a bowl, mix the egg whites and water. Then add salt and mix well.
- Egg white: 4 pieces
- Water: 0.5 glass
- Coarse salt: 3 kg
4
Put a third of the salt in the mold.
- Coarse salt: 3 kg
5
Stuff the fish with herbs and lemon slices. Place in a dish on salt. Spread the remaining salt on top and press down with your hands. Cover with a lid or foil.
- Green: 1 bunch
- Lemon: 1 piece
- Coarse salt: 3 kg
6
Bake for 40–50 minutes.
7
Take the fish out of the oven and break the salt crust.
8
Remove the skin from the fish and carefully place it on a plate. Drizzle with olive oil and serve immediately.
- Extra virgin olive oil: to taste