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Sea bass baked in salt crust

Prep Time10 mins
Cook Time20 mins
Servings: 4


  • 1,5 kg sea bass (one big or 2-3 smaller)
  • 1 kg sea salt
  • 4 egg whites
  • finely chopped parsley or thyme optional
  • freshly ground pepper optional
  • extra virgin olive oil to serve
  • lemon juice to serve


  • Preheat the oven to 220 C.
  • Rinse the fishes with water and dry them. Stuff the parsley or the thyme into the cavity of the sea bass. Close and sprinkle with freshly ground pepper. Set aside.
  • Whisk the egg whites in a bowl until soft peaks form, then fold in the salt gradually. 
  • Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the fished on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
  • Bake the sea bass in the oven for 20 minutes, or 35-40 in case there is one big fish. 
  • Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate. Drizzle with some olive oil and lemon juice.