Salt-baked sea bass is a classic fish main course perfect for special occasions, easy to make and prepared in the oven. The sea bass in a salt crust with aromatic herbs will be tender and flavorful, thanks to this ancient cooking method, as it will cook using the steam created from its natural moisture. Did you know that sea bass and branzino are the same fish? Sea bass, or branzino, is a well-known fish, found in both the Atlantic Oceans, the Mediterranean, and the waters of lagoons or estuaries. However, it is often farmed, making it cheaper, but of course, the flavor is not the same. Now let’s see all the tricks on how to make salt-baked sea bass, and if you try it, let me know. Barbara
I also recommend these sea bass recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sea bass (branzino) (large or 2 small ones)
- 2.2 lbs salt
- 1 clove garlic
- 1 lemon
- sprigs rosemary
- to taste sage
How to make Salt-baked Sea Bass
Let’s start preparing the salt-baked sea bass, cover the baking tray with parchment paper, pour some of the salt to form the base where you will place the sea bass, add a few sprigs of rosemary, sage, and lemon slices, then place the cleaned and gutted sea bass on top.
Stuff the belly of the sea bass with sliced garlic clove, sage, a sprig of rosemary, and lemon slices.
Cover the sea bass with the remaining salt and press well to cover it completely.
Bake in a preheated static oven at 392°F (200°C) for 30 minutes. Once cooked, remove from the oven, break the salt crust, and fillet it.
Place the salt-baked sea bass fillets on a plate and serve simply with extra virgin olive oil and a few lemon slices
How to store Salt-baked Sea Bass
Store in the refrigerator for 2 days
