Sea bass in a salt crust

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 25 min
  • Portions 4 pers.

Ingredients needed

  • About 1 kg sea bass* gutted**
  • About 1.5 kg coarse salt
  • 2-3 lemon slices
  • 1 rosemary sprig, a few sage leaves
  • Favuzzi lemon olive oil

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Steps of preparation

  1. Preheat the oven to 200°c line a baking sheet with parchment paper.
  2. Sprinkle a layer of salt, the same size as the fish, on the baking sheet place the sea.
  3. Bass on top of the salt. 
  4. Fill its belly with the herbs and lemon slices.
  5. Cover completely with the salt mixture bake in the oven for 25 minutes (up to 30, but no more).
  6. Leave to rest for 5-10 minutes, then break the crust.
  7. Serve the sea bass with a drizzle of lemon oil.

*Alternatively, striped bass or bream.

**Do not remove the scales, otherwise the fish will become too salty.

(For cooking, allow 25-30 minutes per kilo of fish)

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