Salt-crusted sea bass

Total time: 55m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 303 Kcal, 41g Protein, 2g Carbohydrates, 15g Fat


  • Fish
  • 2 sea bass (organic) (approx. 600 g each), filleted, not scaled
  • 3 garlic clove, in Scheibchen
  • 1 organic lemon, in Scheiben
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 2 tbsp olive oil
  • Salt crust:
  • 3 kg coarse sea salt
  • 3 egg white
  • 0.5 dl water

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  • Fish

    Rinse the fish inside and out under cold running water, pat dry. Slice the lemons, thinly slice the garlic and insert into the abdominal cavities of the fish, with the herbs. Brush the fish with oil.
  • Salt crust:

    Mix the salt, egg white and water well. Line a baking tray with baking paper, place approx. 1/3 of the salt mixture in the centre and shape into a base. Lay the fish on top, cover with the remaining mixture (the fish must be completely covered).
  • Bake:

    for approx. 30 mins. in a convection/fan oven preheated to 240°C. Remove and leave the fish to stand for approx. 10 mins. Shatter the salt crust with the back of a knife. Remove the loose grains of salt with a brush. Fillet the fish and remove the skin before serving.
  • Tip:

    Substitute e.g. ocean perch or pike-perch for sea bass.

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