Salt-baked sea bass
2 servings
25 minutes
Baked sea bass in salt is a culinary masterpiece from Mediterranean traditions. The salt baking method preserves the fish's juiciness, creating a tender texture and rich flavor enhanced by lemon and tarragon aromas. The salt crust acts like a protective shell, allowing the sea bass to cook evenly while remaining incredibly soft. After baking, the crust is easily removed, revealing a flawless fillet ready for serving. This recipe is perfect for festive dinners when you want to impress guests with elegant presentation and impeccable taste. Pairing the fish with light vegetable sides and white wine can create a harmonious gastronomic experience worthy of the best restaurants in Europe.
1
Place salt in a baking dish and heat in the oven at 100 degrees for 15 minutes.
- Salt: 1 kg
2
Remove the salt from the oven and increase the temperature to 220 degrees.
3
Spread one third of the warm salt evenly on the opposite side.
- Salt: 1 kg
4
Spread 2 lemon slices and 3 sprigs of tarragon over the salt.
- Lemon: 4 pieces
- Tarragon: 6 stems
5
Place the fish on the prepared cushion. Top with the remaining lemon and tarragon.
- Sea bass: 1 piece
- Lemon: 4 pieces
- Tarragon: 6 stems
6
Cover the fish completely with salt, pressing it firmly. The most important thing is that the fish is fully coated with salt.
- Salt: 1 kg
7
Bake for 10-12 minutes. You can check if the fish is done by piercing the salt crust with a knife and reaching the meat.
8
Before serving, remove the salt crust, separate the fillet from the bones, and drizzle it with olive oil.
- Olive oil: to taste