Although salt crusted sea bass may seem elaborate, you will be shocked by how easy it is to make. The benefit of baking fish in a salt crust is that it seasons the fish and helps it retain moisture, while looking extremely elegant. The sea bass recipe would be perfect for when you are having a date night or wanting to make a special meal for a dinner party.
To make the salt crusted sea bass, herbs are first blended with lemon zest before being mixed with whipped egg whites and coarse salt. Then, an entire sea bass gets stuffed with additional herbs before being coated in the salt mixture and baked in the oven.
What is Salt Crusted Sea Bass?
Salt crusted sea bass involves baking an entire sea bass in a coating of whipped egg whites, herbs, and coarse salt. During the baking process, the salt mixture firms up, helping steam the fish inside and trapping in moisture. Then, when you are ready to serve it, the salt crust is cracked to remove it from the fish and discarded.
Pro Tips
- Use a food processor to finely chop the herbs. However, if you don’t have a food processor, you could simply chop them by hand or grind them with a mortar and pestle.
- If you are serving a larger group, the salt crust mixture is easy to scale up so you have enough to coat a few sea bass.
- When whipping the eggs whites, ensure that the bowl and beaters are very clean as any oil residue may inhibit them whipping up.
- Room temperature egg whites whip up more easily than ones that are cold from the fridge.
- If you don’t have all of the herbs on hand, feel free to use more of the other ones to ensure that you have enough to add to the coating for the fish.
Frequently Asked Questions
Why Should You Cook Fish in a Salt Crust?
Baking fish in a salt crust helps the fish retain its moisture so it doesn’t dry out during baking. This is hugely beneficial since many types of fish, including sea bass, are quite lean. It also helps season the fish, making it extra delicious.
Is Baked Fish in Salt Healthy?
Yes, although you may think that salt baked fish would be quite high in sodium, the fish itself doesn’t actually take on that much of the salt. Fish that is baked in a salt crust is actually quite low in calories and fat, making it a wonderful option for someone who is trying to limit their fat intake.
How Can You Tell the Salt Crusted Sea Bass is Cooked?
Generally, 30 minutes should be a good baking time for a whole sea bass, but it can be difficult to confirm that it is cooked through. To check it, simply crack some of the crust and use a fork to see if the fish flakes easily with a fork. If it seems like the fish needs more time, you can then place it in the oven to continue baking before discarding the rest of the crust.
How to Store Salt Crusted Sea Bass
If you have leftover fish after your meal, you can store it in a container in the fridge for up to 3 to 4 days.
Ingredients
How to Make Salt Crusted Sea Bass
In a food processor, process the parsley with the rosemary, dill, sage, thyme, garlic, and lemon zest until combined.
In a food processor, process the parsley with the rosemary, dill, sage, thyme, garlic, and lemon zest until combined.
Beat the egg whites in a bowl until stiff peaks form. Fold some of the herbs into the egg white mixture in addition to the salt.
Beat the egg whites in a bowl until stiff peaks form. Fold some of the herbs into the egg white mixture in addition to the salt.
Stuff the fish with the remaining herbs.
Stuff the fish with the remaining herbs.
Spread some of the egg white mixture in a thin layer on a parchment-lined baking sheet.
Spread some of the egg white mixture in a thin layer on a parchment-lined baking sheet.
Place the fish on top of the salt crust.
Place the fish on top of the salt crust.
Coat the fish with the remaining salt crust until it is well coated. Bake it in a 374 F (190 C) oven for 30 minutes.
Coat the fish with the remaining salt crust until it is well coated. Bake it in a 374 F (190 C) oven for 30 minutes.
Once done, crack the salt crust to remove it and expose the fish.
Once done, crack the salt crust to remove it and expose the fish.
Serve the fish with potatoes.
Serve the fish with potatoes.
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