Sea bass (or sea bass) in a salt crust

Here's how to prepare sea bass in salt in an instant, a second course of fish that is as light as it is tasty.

Sea bass in salt, also known as sea bass in salt, is one of those second courses that everyone should know . The reason is simple: there is no easier way to cook fish. Once cleaned (and let's face it, we often buy it nice and ready), you simply cover it with salt and put it in the oven.

And no, for those who have always wondered, it's not too salty . The hard shell that the salt creates during cooking does not make the meat excessively tasty but is essential for keeping it moist. It is therefore a light recipe, without extra condiments , also perfect for those on a diet. The cooking time of sea bass in salt varies according to the size of the fish: for a sea bass weighing around 800 grams it will take around 30 minutes.

How to prepare the salted sea bass recipe

1. First clean the fish by removing the scales, guts and all the fins. Then rinse it under running water and dry it with kitchen paper.
2. Place some slices of lemon and garlic and a sprig of rosemary in the belly but you can also decide to leave it natural.
3. Pour half the salt into a baking dish suitable for cooking in the oven and large enough for the sea bass. Then place the fish and cover with the remaining salt, pressing lightly.
4. Cook the sea bass in salt at 200°C for 30 minutes , remove from the oven and break the crust with a spoon, moving the salt. Place the sea bass on a serving plate and serve it.

There is nothing simpler than cooking sea bass in salt and in this video you can see it for yourself.

If you want, you can also add aromatic chopped sage, rosemary and garlic directly to the salt and make everything even tastier.

However, if you are looking for other recipes with this fish then we recommend you try the sea bass baked in foil or in the air fryer , ideal if you don't want to turn on the oven.

Conservation

The carefully cleaned sea bass in salt can be kept in the refrigerator, in an airtight container, for a couple of days .

Read also

Baked sea bass