Sea Bass Baked with Coarse Sea Salt

For this recipe, the fish is encased in a salt-herb mixture and baked at a high temperature. The result is a showstopper presentation and a perfectly seasoned fish.

Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 lb. whole sea bass, cleaned, gutted, and scaled
  • 3 sprigs fresh thyme
  • ½ cup chopped fresh parsley
  • 1 large lemon, sliced
  • 2 cups coarse sea salt
  • ⅓ cup all-purpose flour
  • 3 egg whites, beaten
  • 1 Tbsp. grated lemon zest
  • ½ cup cold water

Directions

  • Preheat the oven to 450°F. Rinse fish and pat dry with a paper towel. Place thyme, parsley, and lemon slices in the cavity of the fish. Reserve the sea bass.
  • In a medium bowl, combine the salt, flour, eggs, and zest. Gradually stir in the water until the mixture comes together and resembles a paste. You may not need all the water; the paste should not be too runny.
  • On a baking sheet lined with parchment paper, place a layer of the salt mixture just large enough to set the entire fish on (about one-third of the salt mixture). Place the fish on top of the salt and encase it (leave the head and tail exposed) with the remaining salt mixture. Pack the salt around the sea bass so it adheres. Bake the sheet in the middle rack for 30 minutes. Let the fish cool for 10 minutes.
  • Using a hammer or the flat side of a meat tenderizer, carefully crack the salt crust to reveal the fish. With the back of a knife, remove the salty skin and carefully flip the fish onto a serving platter and remove the skin from the other side.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. whole sea bass, cleaned, gutted, and scaled
  • 3 sprigs fresh thyme
  • ½ cup chopped fresh parsley
  • 1 large lemon, sliced
  • 2 cups coarse sea salt
  • ⅓ cup all-purpose flour
  • 3 egg whites, beaten
  • 1 Tbsp. grated lemon zest
  • ½ cup cold water

Directions

  • Preheat the oven to 450°F. Rinse fish and pat dry with a paper towel. Place thyme, parsley, and lemon slices in the cavity of the fish. Reserve the sea bass.
  • In a medium bowl, combine the salt, flour, eggs, and zest. Gradually stir in the water until the mixture comes together and resembles a paste. You may not need all the water; the paste should not be too runny.
  • On a baking sheet lined with parchment paper, place a layer of the salt mixture just large enough to set the entire fish on (about one-third of the salt mixture). Place the fish on top of the salt and encase it (leave the head and tail exposed) with the remaining salt mixture. Pack the salt around the sea bass so it adheres. Bake the sheet in the middle rack for 30 minutes. Let the fish cool for 10 minutes.
  • Using a hammer or the flat side of a meat tenderizer, carefully crack the salt crust to reveal the fish. With the back of a knife, remove the salty skin and carefully flip the fish onto a serving platter and remove the skin from the other side.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat1.5g
Saturated Fat0.5g
Cholesterol30mg
Sodium550mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars0g
Protein19g