Sea bass with a salt crust

Total time: 55m
Preparation Time: 25m

For 4 people

Nutritional Information

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


  • 2 organic sea bass (je ca. 600 g), ausgenommen, nicht geschuppt
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice
  • 6 sprig thyme
  • 3 clove of garlic
  • 2 sprig rosemary
  • 2 tbsp. olive oil
  • 3 kg coarse sea salt
  • 3 egg white
  • 0.5 dl Water


  • 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.
  • 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 in a row on top, cover with the remaining mixture (the fish must be completely covered).
  • Bake for approx. 30 minutes 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. Serving suggestion: Potatoes.

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