📝 About This Recipe
Transport your senses to the Italian coastline with this dramatic and ancient cooking technique that seals in every drop of moisture and flavor. By encasing whole sea bass in a seasoned salt cocoon, the fish steams in its own natural juices, resulting in a texture that is impossibly silky and delicately infused with aromatics. This dish isn't just a meal; it's a theatrical culinary experience that promises the purest expression of fresh seafood you've ever tasted.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bass (Branzino) (approx. 1.5 lbs each, cleaned and scaled, fins trimmed, but head and tail left on)
- 4 sprigs Fresh Rosemary (whole)
- 6 sprigs Fresh Thyme (whole)
- 1 piece Lemon (thinly sliced into rounds)
- 4 cloves Garlic (smashed)
The Salt Crust
- 6 pounds Coarse Sea Salt (do not use fine table salt)
- 4 large Egg Whites (lightly beaten)
- 1/4 cup Water (as needed for 'wet sand' consistency)
- 1 tablespoon Lemon Zest (freshly grated)
- 1 tablespoon Fennel Seeds (slightly crushed to release oils)
Salmoriglio Sauce (For Serving)
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Fresh Oregano (finely chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven.
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2
Pat the sea bass thoroughly dry inside and out with paper towels. Moisture on the skin can make the salt stick too much later, so dryness is key.
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3
Stuff the cavity of each fish with the lemon slices, rosemary, thyme, and smashed garlic cloves. Do not overstuff; the fish should still close naturally.
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4
In a very large mixing bowl, combine the coarse sea salt, fennel seeds, and lemon zest. Mix well with your hands.
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5
Add the beaten egg whites to the salt mixture. Mix until the salt feels like wet sand—it should hold its shape when squeezed in your palm. If it is too dry, add a tablespoon of water at a time.
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6
Line a large rimmed baking sheet with parchment paper. Spread about 1/3 of the salt mixture onto the sheet to create two 'beds' for the fish, approximately 1/2 inch thick.
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7
Place the stuffed fish onto the salt beds. Cover the fish entirely with the remaining salt mixture, patting it down firmly to create a solid mound. The head and tail can remain exposed if you prefer the aesthetic, but the body must be completely sealed.
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8
Bake for 25-30 minutes. The salt crust should become hard and slightly golden brown. A thermometer inserted through the salt into the thickest part of the fish should read 135°F (57°C).
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9
While the fish bakes, prepare the Salmoriglio sauce by whisking the olive oil, lemon juice, chopped herbs, salt, and pepper in a small bowl until emulsified.
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10
Remove the fish from the oven and let it rest for 5-10 minutes. This allows the residual heat to finish the cooking and the juices to redistribute.
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11
To serve, use a heavy spoon or a clean hammer to gently crack the salt crust. Carefully lift off the large pieces of salt and brush away any excess granules from the skin.
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12
Gently peel back the skin (it should come away easily) and use a fish spatula to lift the top fillets onto plates. Remove the spine and head to access the bottom fillets. Drizzle generously with the Salmoriglio sauce.
💡 Chef's Tips
Use coarse sea salt rather than table salt; table salt will make the fish far too salty and won't create the proper 'oven' effect. Ensure your fishmonger leaves the scales ON if possible; they act as an extra barrier between the salt and the delicate flesh. Don't be afraid to crack the crust at the table; the aroma released when the salt breaks is part of the magic of this dish. If you don't have egg whites, you can use just water to dampen the salt, but the egg whites create a much harder, more impressive shell. Avoid over-seasoning the inside of the fish with salt, as the crust will provide plenty of seasoning through the skin.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Sauvignon Blanc to cut through the richness of the olive oil. Serve alongside roasted fingerling potatoes tossed in lemon and oregano. A simple side of charred broccolini or sautéed garlicky spinach complements the delicate fish perfectly. For a true Mediterranean feast, start with a light arugula and shaved parmesan salad. Finish the meal with a palate-cleansing lemon sorbet.