Salt Baked Sea Bass with Pesto and Crispy Pancetta Pasta

Succulent salt-crusted sea bass served alongside fresh pasta tossed in homemade pesto and crispy pancetta for a flavorful dinner.

Seafood Main Course Pasta High Protein Pesto

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

71.5g

per serving

285.8 g total

Protein

78.1g

per serving

312.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

350

Egg White

Parmesan

Freshly grated

GrainsCereals

500

Pasta

Fresh

Meat

slice

Pancetta

Thin slices

NutsSeeds

Salt

Fine table salt for the crust

Basil

Leaves, plus extra for garnish

Pine Nuts

Toasted

piece

Garlic

Cloves

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

150

Extra Virgin Olive Oil

Adjust as needed for pesto consistency

Seafood

Sea Bass

Scaled, gutted, and fins removed

Method

Preheat the oven to 210°C.

Place the sea bass on a large baking tray.

Whisk egg whites to soft peaks, mix with 2kg salt, and cover the fish completely.

Bake for 30 minutes until the crust is golden and internal temperature reaches 38°C.

Fry pancetta in a hot pan until crispy then drain on paper, keeping the fat.

Boil the pasta, drain it, and return to the pan with a splash of cooking water.

Blend basil, pine nuts, parmesan, and garlic into a purée, then stir in olive oil.

Combine pasta with pesto, pancetta, reserved fat, and basil, then season.

Crack the salt crust, remove the skin, and serve fish over the pasta.