📝 About This Recipe
A classic Mediterranean masterpiece, this dish uses a thick shell of sea salt to steam the fish in its own juices, resulting in incredibly moist and tender flesh. The salt crust acts as a natural oven, sealing in the delicate aromas of fresh herbs and citrus. It is a theatrical, elegant centerpiece that brings the sophisticated flavors of the French Riviera straight to your dining table.
🥗 Ingredients
The Fish and Aromatics
- 2-2.5 pounds Whole Sea Bass (Loup de Mer) (cleaned and gutted, scales left on for protection)
- 5-6 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 Lemon (thinly sliced into rounds)
- 2 cloves Garlic (smashed)
- 1 tablespoon Extra Virgin Olive Oil
The Salt Crust
- 4-5 pounds Coarse Sea Salt (Kosher salt also works well)
- 4 large Egg Whites (lightly beaten)
- 1/2 cup Fresh Fennel Fronds (roughly chopped)
- 2-4 tablespoons Water (as needed for texture)
Lemon-Herb Gremolata
- 1/2 cup Flat-leaf Parsley (finely chopped)
- 1 Lemon (zested and juiced)
- 1 tablespoon Capers (drained and minced)
- 1 clove Garlic (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
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2
Rinse the sea bass inside and out with cold water, then pat it extremely dry with paper towels. Moisture on the skin can make the salt stick too much.
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3
Lightly brush the inside of the fish cavity with olive oil. Stuff it with the lemon slices, thyme sprigs, rosemary, and smashed garlic cloves.
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4
In a very large mixing bowl, combine the coarse sea salt, chopped fennel fronds, and egg whites. Mix with your hands until the salt feels like damp sand; add a splash of water if it is too crumbly.
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5
Spread about 1/3 of the salt mixture onto the prepared baking sheet, creating a bed that is roughly the shape of the fish and about 1/2 inch thick.
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6
Place the stuffed sea bass on top of the salt bed.
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7
Cover the fish with the remaining salt mixture, pressing firmly to mold it around the body. You can leave the very tip of the tail and the eye exposed for a traditional presentation.
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8
Bake the fish for 30-35 minutes. If using a meat thermometer, insert it through the salt into the thickest part of the fish; it should read 135°F (57°C).
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9
While the fish bakes, prepare the gremolata by mixing the chopped parsley, lemon zest, lemon juice, minced capers, and minced garlic in a small bowl. Set aside.
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10
Remove the fish from the oven and let it rest in its crust for 10 minutes. This allows the residual heat to finish the cooking perfectly.
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11
To serve, use the back of a heavy spoon or a small mallet to gently crack the salt crust around the base of the fish.
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12
Carefully lift off the large pieces of salt crust and brush away any stray salt crystals from the fish skin.
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13
Gently peel back and remove the skin from the top side of the fish to reveal the moist white meat.
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14
Use a spatula to lift the top fillets onto plates. Remove the backbone and head, then lift the bottom fillets away from the bottom skin and salt.
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15
Serve immediately, drizzled with a bit of extra virgin olive oil and a generous spoonful of the lemon-herb gremolata.
💡 Chef's Tips
Leave the scales on the fish if possible; they act as an extra barrier to prevent the meat from becoming too salty. Ensure the fish is patted completely dry before encasing it in salt to prevent the crust from becoming soggy. Don't be afraid to use a lot of salt—the goal is a completely airtight seal to steam the fish. Use a serrated knife to gently saw through the salt crust if it's too hard to crack with a spoon. If you don't have fennel fronds, you can use dried fennel seeds mixed into the salt for a similar aromatic effect.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or Vermentino to cut through the richness. Serve alongside roasted fingerling potatoes tossed in lemon and oregano. A side of charred asparagus or sautéed haricots verts provides a lovely crunch and color contrast. Offer a small bowl of melted butter or a classic Beurre Blanc on the side for extra indulgence. Follow the meal with a light lemon sorbet to cleanse the palate.