0 0

Sea Bass in a Salty Crust

Sea Bass in a Salty Crust

Share it on your social network:

Or you can just copy and share this url


2 Sea Bass, cleaned
1 kg coarse salt
6 egg whites
1 tablespoon cornflour
Fresh thyme
2 slices lemon
2 slices orange

Add to Favorites

You need to login or register to bookmark/favorite this content.

Sea Bass in a Salty Crust

  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια




Mix the salt and cornflour in a bowl. With a hand mixer beat the egg whites until they are light and fluffy (meringue). When the egg whites are ready, slowly add the salt and cornflour to the egg whites, stirring constantly until it is a thick and fluffy mixture. Place the sea bass in an open baking tray pan and put a slice of lemon, a slice of orange, fresh thyme and dill inside the bellies of the fish. Leave a space between the two fish and then cover them both completely with the salty crust mix. Bake in a preheated oven at 180°C for 45 minutes.

Serve the Sea Bass after breaking and removing the salty crust.

Bon appétit!

1) Make sure not to cut or score into the fish before coating it with the salt mixture because it will be very salty.
2) When removing the salty crust prior to serving try not to cut the fish or it will absorb the salt and will taste too salty.


Cannelloni with Fresh Salmon and Spinach
Cod with Raisins and Apricots
Cannelloni with Fresh Salmon and Spinach
Cod with Raisins and Apricots

Add Your Comment