📝 About This Recipe
This ancient Mediterranean technique transforms a simple sea bass into a theatrical masterpiece, locking in every drop of moisture and aroma within a hardened mineral shell. The salt crust acts as a natural oven, gently steaming the fish in its own juices and the fragrant oils of fresh rosemary, thyme, and citrus. The result is an incredibly tender, buttery texture that is perfectly seasoned and never overly salty.
🥗 Ingredients
The Fish
- 2 pounds Whole Sea Bass (Branzino) (cleaned and gutted, scales left on for protection)
- 4 sprigs Fresh Rosemary
- 6 sprigs Fresh Thyme
- 1 Lemon (thinly sliced into rounds)
- 2 cloves Garlic (smashed)
The Salt Crust
- 4 pounds Coarse Sea Salt (do not use fine table salt)
- 4 large Egg Whites (lightly whisked)
- 1/4 cup Cold Water (added gradually)
- 1 tablespoon Lemon Zest (mixed into the salt for aroma)
Lemon-Caper Salmoriglio Sauce
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the center for even heat distribution.
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2
Rinse the sea bass inside and out with cold water and pat extremely dry with paper towels. Moisture on the skin can prevent the crust from forming correctly.
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3
In a large mixing bowl, combine the 4 pounds of coarse sea salt with the lemon zest. Add the whisked egg whites and mix with your hands until the salt feels like wet sand. Add water a tablespoon at a time if needed to reach a moldable consistency.
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4
Line a large rimmed baking sheet with parchment paper. Create a flat base of the salt mixture about 1/2 inch thick, roughly the shape and size of the fish.
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5
Stuff the cavity of each fish with the lemon slices, rosemary sprigs, thyme sprigs, and smashed garlic cloves. Do not overstuff, as the fish needs to close relatively flat.
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6
Place the fish onto the salt beds. Cover the fish completely with the remaining salt mixture, patting it firmly to seal. Ensure no part of the fish is exposed; the tail can stick out slightly if necessary.
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7
Bake in the preheated oven for 30-35 minutes. If you have a meat thermometer, aim for an internal temperature of 135°F (57°C) when checked through the thickest part of the salt.
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8
While the fish bakes, prepare the Salmoriglio sauce by whisking the olive oil, lemon juice, capers, parsley, oregano, and pepper in a small bowl until emulsified.
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9
Remove the fish from the oven and let it rest in its crust for 10 minutes. This resting period allows the juices to redistribute and the carryover heat to finish the cooking.
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10
To serve, use a heavy spoon or a small hammer to gently crack the salt crust. Carefully lift off the large pieces of salt and brush away any stray grains from the fish skin.
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11
Gently peel back the skin (it should come off easily) and use a palette knife or spatula to lift the top fillets onto serving plates.
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12
Remove the spine and head, then lift the bottom fillets away from the bottom skin and salt. Drizzle immediately with the Lemon-Caper sauce.
💡 Chef's Tips
Always keep the scales on the fish; they act as a secondary barrier so the flesh doesn't absorb too much salt. If the salt is sticking to the fish too much, you haven't used enough egg white or the fish was too wet. For a beautiful presentation, crack the crust table-side in front of your guests for the 'wow' factor. Use only coarse sea salt or kosher salt; fine table salt will create a solid rock that is impossible to break and will make the fish inedible. Don't be afraid of the resting time; the crust retains heat exceptionally well, so the fish will stay hot for a long time.
🍽️ Serving Suggestions
Serve with roasted fingerling potatoes tossed in garlic and rosemary. A crisp, chilled Vermentino or Sauvignon Blanc cuts through the richness of the fish perfectly. Blanched asparagus or sautéed broccolini with a squeeze of lemon provides a fresh, green contrast. A simple arugula salad with shaved Parmesan and a light balsamic vinaigrette. Warm crusty sourdough bread to soak up the herb-infused olive oil sauce.