🐟 Sea Bass in a Salt Crust: A Light, Elegant Mediterranean Recipe

Sea bass in a salt crust is a light and refined second course, perfect for enhancing the delicate flavor of the fish without adding fats or heavy seasonings. Thanks to the salt crust, the sea bass retains its natural juices and nutritional properties, resulting in a moist and flavorful dish.

🛒 Ingredients (Serves 2)

• 1 whole sea bass (approx. 800 g), gutted but not scaled
• 1.5 kg of Coarse Trapani Sea Salt – Saline Culcasi
• 1 egg white (optional)
• 1 organic lemon
• Fresh herbs (rosemary, bay leaves)
• EVO Oil “Riserva della Terra” – Saline Culcasi

👩‍🍳 Preparation

1. Prepare the fish: Rinse the sea bass under cold water and pat dry with kitchen paper. Stuff the cavity with lemon slices and herbs.
2. Prepare the salt crust: In a bowl, mix the coarse salt with the lightly beaten egg white (optional) to create a compact, moist mixture.
3. Assemble: Spread half of the salt mixture on a parchment-lined baking tray. Place the fish on top, then cover it completely with the remaining salt, pressing it down firmly to seal.

• Bake: Bake in a preheated static oven at 200°C (390°F) for about 35–40 minutes. The cooking time for sea bass in salt may vary depending on the weight.
• Serve: Let the fish rest for 5 minutes, then carefully crack the salt crust. Remove the skin and fillet the fish. Drizzle with a little EVO Oil “Riserva della Terra” and serve.

✅ Tips

• Use Coarse Trapani Sea Salt for a perfect crust and authentic flavor.
• Egg white makes the crust firmer, but you can omit it for a simpler version.
• Serve with grilled vegetables or steamed potatoes for a light, balanced meal.