Greek · Dinner
Whole Salt-Baked Sea Bass
A Greek showpiece, whole sea bass encased in a thick herb salt crust and oven-baked until the crust is cracked tableside to reveal perfectly steamed, fragrant flesh.
$$
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
520Calories
48gProtein
22gFat
28gCarbs
2gSugar
4gFiber
680mgSodium
88mgChol
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Instructions
1
Prep
Whisk 3 egg whites until foamy in a large bowl. Mix in 1kg coarse salt, 1 tsp oregano, and 0.5 tsp pepper until resembling wet sand. Stuff the sea bass cavity with 6 thyme sprigs, 3 rosemary sprigs, lemon slices, and 3 crushed garlic cloves. Whisk 4 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, and 15g parsley for ladolemono; set aside.
2
Bake 1
Preheat oven to 200°C. Spread 1cm salt mixture across a roasting tray. Lay fish on the salt base and pack remaining salt firmly over and around to encase completely. Bake 28–30 minutes until the crust is firm and lightly golden.
3
Rest
Remove from oven and rest 5 minutes. The salt crust will harden slightly, sealing in steam.
4
Crack and plate
At the table, crack the salt crust firmly using the back of a spoon and lift away in large pieces. Peel remaining salt from the fish skin, lift fillets onto plates, and spoon ladolemono generously over. Serve with steamed new potatoes dressed with 1 tbsp olive oil and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 whole sea bass (800g / 1.75 lb)
- 1kg (2.2 lb) coarse sea salt
- 3 large egg whites
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 medium lemon
- 3 garlic cloves
- 1 tsp dried oregano
- 0.5 tsp black pepper
- 75ml (1/4 cup + 1 tbsp) extra virgin olive oil
- 3 tbsp lemon juice
- 15g (small handful) flat-leaf parsley
- 400g (14 oz) steamed new potatoes