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.

Cook Time

25 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

1
piece

Lemon

cut into wedges for serving

NutsSeeds

1000
g

Coarse Rock Salt

for the crust

3
sprigs

Rosemary

fresh

Seafood

450
g

Sea Bass

scaled and gutted

Steps

Preheat the oven to 200°C.
Scale and gut the sea bass.
Spread a layer of sea salt in the bottom of a roasting tin.
Dry the fish with kitchen paper and stuff the cavity with rosemary.
Place the fish on the salt, cover completely with remaining salt, and sprinkle with water.
Bake in the preheated oven for 25 minutes.
Break the salt crust and brush away the crystals from the fish surface.
Transfer the fish to a plate and remove the skin and fins.
Serve the fish with lemon wedges.