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Wild sea bass cooked in salt


This is such an easy and rewarding recipe. The fish remains so tender, with all the aromas from the salt and peppercorns perfectly infusing its flesh.

No, it does not come out salty. The fish will absorb the perfect amount of salt.

Using high quality salt makes a huge difference in the results, so please avoid iodised or non-natural salts.

You can make this recipe with most white fish, such as sea bream, pollock and cod.


Wild sea bass cooked in salt

Perfectly tender wild sea bass cooked inside a salt crust.
Sea bass covered in salt
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2


  • 1 sea bass (800g)
  • 1 kg sea salt flakes
  • 1 tbsp black pepper corns
  • 1 tbsp sichuan pepper corns
  • 2 egg whites
  • 1 lemon 2-3 slices
  • fresh thyme
  • fresh oregano


  • Turn on your oven to 180°.
  • Line a baking tray with parching paper.
  • In a large bowl, whisk the egg whites until they reach the consistency of a meringue. This will be used to keep the mixture together.
  • Mix the meringue with the salt, and pepper corns.
  • Lay the parching paper with a 1cm layer of layer of the salt mixture. at the shape of your fish.
  • Lay your fish on top of that layer.
  • Fill its belly with the lemon slices and fresh herbs.
  • Cover the fish with the rest of the salt mixture. I leave the head and tail out, as it allows me to better monitor the cooking.
  • Put in the oven for 45-50 minutes at 180°.
  • Enjoy!
fish, sea bass, seabass

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