📝 About This Recipe
A centerpiece of Portuguese coastal dining, Robalo ao Sal is a culinary masterpiece that preserves the delicate moisture and oceanic essence of the sea bass within a dramatic salt cocoon. This ancient technique ensures the fish is seasoned perfectly from within while the skin peels away effortlessly to reveal tender, succulent flakes. It is a celebration of simplicity and high-quality ingredients, bringing the salty breeze of the Atlantic directly to your dinner table.
🥗 Ingredients
The Fish
- 1.5 kg Whole Sea Bass (Robalo) (cleaned and gutted, but with scales left on)
The Salt Crust
- 3 kg Coarse Sea Salt (high quality Portuguese sea salt preferred)
- 3 large Egg Whites (to bind the salt)
- 1/4 cup Water (room temperature)
Aromatics for the Cavity
- 1 piece Lemon (sliced into thin rounds)
- 4 sprigs Fresh Thyme
- 1 small bunch Fresh Parsley
- 3 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves (dried or fresh)
Portuguese Dressing (Molho de Azeite)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, robust flavor)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (finely minced)
- 1 tablespoon Fresh Cilantro or Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure the oven rack is positioned in the center.
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2
Prepare the fish by rinsing it under cold water and patting it thoroughly dry with paper towels inside and out. It is crucial that the fish is dry so the salt doesn't dissolve into the flesh.
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3
Stuff the cavity of the sea bass with the lemon slices, thyme sprigs, parsley, smashed garlic, and bay leaves. Do not overfill; the cavity should be able to close naturally.
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4
In a very large mixing bowl, combine the 3kg of coarse sea salt with the 3 egg whites and the 1/4 cup of water. Use your hands to mix until the salt feels like damp sand and holds its shape when squeezed.
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5
On a large baking tray, create a flat bed of the salt mixture about 1 cm thick, slightly larger than the dimensions of your fish.
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6
Place the stuffed sea bass onto the salt bed. You can tuck the tail or head slightly if the tray is small, but keep the fish flat.
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7
Cover the fish entirely with the remaining salt mixture. Use your hands to pack it down firmly, ensuring there are no gaps or cracks. The fish should be completely encased in a salt 'sarcophagus'.
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8
Place the tray in the oven and bake for 30 to 35 minutes. A good rule of thumb is about 20-25 minutes per kilogram of fish.
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9
While the fish bakes, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped cilantro in a small bowl to create the dressing.
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10
Remove the tray from the oven and let it rest for 5-10 minutes. This allows the residual heat to finish the cooking process gently.
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11
To serve, use a clean hammer or the back of a heavy spoon to carefully crack the hardened salt crust. Lift off the large pieces of salt and discard them.
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12
Gently peel away the skin (which will come off easily with the salt) and fillet the fish, transferring the clean white meat to a warm serving platter. Drizzle with the prepared olive oil dressing and serve immediately.
💡 Chef's Tips
Always use coarse sea salt; fine table salt will penetrate the fish and make it inedibly salty. Do not scale the fish before cooking; the scales act as a natural barrier that prevents the meat from absorbing too much salt. Use an instant-read thermometer to check for perfect doneness; the internal temperature at the thickest part should be 55°C (131°F). If the salt mixture feels too dry to clump, add another egg white rather than more water to maintain the structural integrity of the crust. For a beautiful presentation, crack the salt crust at the table in front of your guests to release the aromatic steam.
🍽️ Serving Suggestions
Pair with 'Batatas a Murro' (punched potatoes) roasted with plenty of garlic and olive oil. Serve alongside a crisp, chilled glass of Portuguese Vinho Verde or a dry white from the Douro region. A simple side of blanched green beans or a tomato and onion salad provides a fresh contrast to the rich fish. Follow the meal with a light citrus sorbet to cleanse the palate after the savory oceanic flavors.