285min 4 ppl
Salt-Crusted Sea Bass
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 52g
Carbs 8g
Fats 24g
About this dish
Two whole sea bass are stuffed with sliced fennel, garlic and bay, then packed entirely in an egg-white salt crust scented with lemon and orange zest and fresh herbs. The salt hardens into a firm shell that steams the fish gently from within, sealing in moisture and concentrating its natural sweetness, confirmed with a thermometer through the crust before it's cracked open at the table.
Allergy Info
Dairy, Eggs, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Unwaxed lemonzest finely grated1 whole
- Unwaxed orangezest finely grated1 whole
- Fresh thymeleaves picked10 g
- Fresh flat-leaf parsleyroughly torn10 g
- Fresh bay leaves4 leaves
- Fennel bulbfronds reserved, bulb thinly sliced on a mandoline1 whole
- Garlic clovesthinly sliced2 cloves
- Lemoncut into wedges, for serving1 whole
- Fresh tarragonleaves picked, for serving10 g
- Shallotfinely minced1 whole
Fish & Seafood
- Whole sea bassgutted and scaled2 whole (approx. 600g each)
Dairy & Eggs
- Large egg whites4 whites
- Crème fraîche100 ml
- Unsalted butter10 g
Spices & Seasonings
- Coarse sea salt2 kg
Oils & Condiments
- Extra-virgin olive oilfor serving30 ml
- Dijon mustard1 tsp
- Dry white wine50 ml
Utensils
- Kitchen paper
- Large mixing bowl
- Whisk
- Large roasting tray
- Mandoline
- Small saucepan
- Instant-read thermometer
- Small hammer or heavy spoon
- Large spoon
- Fish slice
- Warmed plates
Method
1
Preheat the oven to 220°C (fan 200°C / gas 7). Pat both fish completely dry inside and out with kitchen paper. Stuff the cavity of each fish with the sliced fennel, garlic, bay leaves, and half the thyme and parsley.
Approx. 0 minutes
2
In a large bowl, whisk the egg whites until loosely frothy. Add the coarse sea salt, lemon zest, orange zest, and remaining thyme and parsley. Mix firmly with your hands until the mixture holds together like wet sand — it should clump when squeezed.
Approx. 5 minutes
3
Spread a 1cm bed of the salt mixture across the base of a large roasting tray. Lay the two fish on top, side by side. Pack the remaining salt crust firmly over and around the fish, pressing it into a smooth, even shell approximately 1.5cm thick, ensuring there are no gaps or cracks.
Approx. 5 minutes
4
Roast in the centre of the oven for 28–30 minutes, until the crust has set to a firm, pale golden shell. An instant-read thermometer inserted through the crust into the thickest part of the fish should read 63°C.
Approx. 29 minutes
5
While the fish roasts, combine the white wine, shallot, and Dijon mustard in a small saucepan over medium heat. Reduce until only 1 tablespoon of liquid remains and the pan looks nearly dry.
Approx. 5 minutes
6
Remove from the heat and stir in the crème fraîche. Return to a gentle low heat and simmer until the sauce coats the back of a spoon, about 3 minutes. Remove from heat and stir through the butter until glossy. Season with fine sea salt and white pepper. Keep warm.
Approx. 3 minutes
7
Remove the roasting tray from the oven and rest for 5 minutes. Bring the whole tray to the table. Use a small hammer or the back of a heavy spoon to crack firmly along the top of the crust, then peel it away in large pieces. The skin of the fish will lift away with the crust, revealing the moist, perfumed flesh beneath.
Approx. 5 minutes
8
Use a large spoon and fish slice to lift the fillets cleanly away from the bone. Serve immediately on warmed plates, drizzled with extra-virgin olive oil, scattered with fresh tarragon and fennel fronds, and with the crème fraîche sauce and lemon wedges alongside.
Approx. 0 minutes
