How to Cook Sea Bass in a Salt Crust

Scale, gut, and stuff sea bass with rosemary before baking inside a thick, water-sprinkled rock salt crust.

Healthy Seafood Main Course Sea Bass Salt Crust

Estimated Nutrition

Calories

227.3

kcal / serving

454.5 kcal total

Carbs

2.1g

per serving

4.2 g total

Fat

5.3g

per serving

10.5 g total

Protein

41.4g

per serving

82.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

cut into wedges for serving

NutsSeeds

1000

Coarse Rock Salt

for the crust

sprigs

Rosemary

fresh

Seafood

450

Sea Bass

scaled and gutted

Method

Serve the fish with lemon wedges.

Transfer the fish to a plate and remove the skin and fins.

Break the salt crust and brush away the crystals from the fish surface.

Preheat the oven to 200°C.

Bake in the preheated oven for 25 minutes.

Place the fish on the salt, cover completely with remaining salt, and sprinkle with water.

Dry the fish with kitchen paper and stuff the cavity with rosemary.

Spread a layer of sea salt in the bottom of a roasting tin.

Scale and gut the sea bass.