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Whole Sea Bass in Salt Crust
A Mediterranean fish dish with a herb-lemon filling – perfect for special occasions.
Ingredients
- 1 sea bass weighing 1–1.5 kg (not scaled)
- 2 untreated lemons
- 1 bunch of rosemary
- 1 bunch of thyme
- ½ bulb of young garlic
- 500–600 g coarse sea salt
- 1 egg white
Preparation
1. Prepare Sea Bass: Preheat the oven to 180°C (fan 160°C). Cut the fish on the underside, remove the entrails. Rinse thoroughly inside and out under running water and pat dry.
2. Prepare Filling: Wash lemons with hot water and grate. Thinly peel the zest of half a lemon. Cut half a lemon into thin slices, set aside the remaining lemon. Wash herbs, shake dry, and pluck ⅓. Peel garlic and cut into thin slices.
3. Mix Salt Crust: Place half of the garlic, lemon zest, lemon juice, and herbs with half of the salt in a blender or food processor. Blend until the salt is light green. Then mix with the remaining salt.
4. Stuff Fish and Place on Salt Bed: Whisk egg white in a bowl, mix with salt. Place half of the salt mixture on a baking sheet lined with parchment paper and flatten. Stuff fish with herbs, garlic, and lemon slices and place on top.
5. Cover with Salt: Evenly distribute the remaining salt mixture over the fish and press firmly.
6. Cook Fish: Wrap the salt crust with parchment paper and secure with kitchen twine. Cook in the oven for 20 minutes, then open the paper and bake for another 10 minutes. Carefully break open the crust, remove fillets, and serve.
Tip
Tip: The sea bass fillets are delicious as an appetizer – then the recipe serves 4 people – or as a light main course. Delicious with it: balsamic beluga lentils and oven-baked pumpkin or fennel-garlic puree with braised tomatoes.
