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.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Rest
Remove from oven and rest 5 minutes. The salt crust will harden slightly, sealing in steam.
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.
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