Salt baked sea bass

This sea bass gives you a taste that you would not expect. It really is an amazing tasty dish that is also easy to prepare. It looks complicated, but it isn’t.

Does it taste salty? Of course, it tastes salty. But not to the extent that it tastes too salty.

This dish can be made both on the barbecue and in the oven. If you have a barbecue, make sure it has a lid. The barbecue must serve as an oven, because the heat must come from both below and above.

Zeebaars in zoutkorst bbq of oven Zeebaars in zoutkorst bedekt
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Salt baked sea bass

Prep time30 minutes
Cooking time20 minutes
Total time50 minutes
Servings: 6 persons
Author: Cultiviz


For the salt crust

  • 5 kg sea salt coarse
  • 300 grams of egg white

For the sea bass

  • 3 sea basses descaled
  • 1 fennel bulb
  • 2 lemons
  • black pepper freshly grounded


The salt crust

  • Making the salt dough is simple. Take a large bowl and mix the egg whites with the salt. Mix it all together until it becomes a wet paste.

The sea bass

  • Completely cover the bottom of a baking dish or baking sheet with some of the salt mixture.
  • Pat the fish dry. Cut the lemon and fennel into slices and place some slices of each in each cavity. Then add some pepper.
  • Place the sea bass on top of the salt mixture in the baking dish or baking tray. Put the rest of the salt dough on top of the fish. Cover it all the way up so there are no holes.
  • Prepare the oven or barbecue. Maintain a working temperature of 200℃ for both.
  • Then heat the sea bass for 20 minutes.
  • Break the salt crust. This can get very hard, so some sturdy material can come in handy. Do not hit the salt crust too hard, as this can cause dents in the sea bass.

Filleting sea bass

  • Place a knife just behind the head and cut just above the fins towards the tail. Then cut from the tail on the spine back to the head. Repeat this one more time to loosen it.
  • Place the fish on the other side and repeat this process one more time.
  • Then cut off the outer bone of both pieces. That’s the part that attaches to the head. Cut off the hard parts of the belly too.
  • Finally, remove the skin and serve the sea bass.

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