Best 9 Sea Bass Baked In A Salt Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sea bass, a delectable fish renowned for its delicate flavor and firm texture, becomes the star of the show in this classic culinary masterpiece, "Sea Bass Baked in a Salt Crust." Originating from the Mediterranean region, this time-honored recipe has captivated seafood enthusiasts for generations. As you embark on this culinary journey, you'll discover the art of encasing the sea bass in a protective barrier of salt, creating a moist and flavorful microclimate that elevates the fish to new heights. The result is an exquisitely tender and succulent sea bass, complemented by a crispy salt crust that delights the palate with every bite.

Here are our top 9 tried and tested recipes!

SALT BAKED SEA BASS



Salt Baked Sea Bass image

Salt baked sea bass is a great dish to serve at a dinner party. You can prepare the salt crust and fish in advance, baking it in the oven while you are having your starters. The egg whites make the salt go hard, creating an oven shell that keeps the fish beautifully moist. You can serve the baked sea bass at the table, breaking the salt crust in front of your guests for a bit of theatre to your meal. Salt baked fish works well with some boiled new potatoes, a green salad and either a mustard and honey vinaigrette or a delicious hollandaise sauce.

Provided by Javier De La Hormaza

Categories     Recipes, Spanish Fish Recipes

Yield 4 people

Number Of Ingredients 8

2 whole sea bass, clean and gutted, weighing 500-750g each
½ lemon, cut into thin slices
4 fresh bay leaves
8 sprigs fresh flat-leaf parsley
8 sprigs of thyme
8 egg whites
1.5Kg table salt
10 sprigs of thyme, leaves picked

Steps:

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  • To make the salt crust, thoroughly mix the salt, egg whites and thyme leaves in a bowl until they form a dry paste.
  • Stuff the lemon slices, thyme, bay leaves and parsley into the cavity of the sea bass.
  • Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
  • Bake the sea bass in the oven for 30-35 minutes, or until crisp.
  • 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.

SALT-BAKED SEA BASS



Salt-Baked Sea Bass image

I've been wanting to do this for ages, since I had it in a restaurant. SO easy to make and results in amazingly juicy fish. Don't worry about all the salt, it doesn't go into the fish, it forms a crust which you break off once cooked to reveal the fish. You could also do this with sea bream. Fish obviously come in all sorts of sizes, so choose ones that would be individual portion sizes. You'll find that it's easier to remove the salt if you can get in to the sides, so build it up on a shallow pan rather than using a deeper pan. Serve with boiled new potatoes and a crisp green salad.

Provided by Snowbunny Andorra

Categories     Bass

Time 24m

Yield 2 serving(s)

Number Of Ingredients 3

2 whole sea bass, gutted but not scaled
1 3/4 kg cooking salt
2 egg whites

Steps:

  • Pre-heat the oven to 200°C.
  • Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
  • Place the fish on the salt and cover completely with the remaining salt.
  • Cook for 20 minutes.
  • Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.

Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 339187.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.6

SEA BASS BAKED IN A SALT CRUST



Sea Bass Baked In A Salt Crust image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

4 cups sel gris, or chunky sea salt
4 thin slices lemon
6 sprigs tarragon
1 1 1/4- to 1 1/2-pound sea bass or red snapper, cleaned
Extra virgin olive oil, for sprinkling

Steps:

  • Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
  • Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
  • Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
  • Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
  • Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.

STRIPED BASS IN SALT DOME



Striped Bass in Salt Dome image

Provided by Alton Brown

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
4 egg whites
1/2 cup water
2 (3 pound) boxes of kosher salt
1 handful parsley
1 fennel bulb, (with stem) quartered
Several sprigs thyme
1 lemon, sliced thin
1/2 orange, sliced thin
Olive oil

Steps:

  • Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
  • Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
  • Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
  • Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
  • Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.

SEABASS BAKED IN A BAG



Seabass Baked in a Bag image

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Number Of Ingredients 11

Tin foil
2 pound whole sea bass
Sea salt
Black pepper
Fennel tops
Handful basil
1/2 red onion thinly sliced
Bay leaves
Olive oil
2/3 lemon, juiced
2 ounces butter

Steps:

  • Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

BAKED SEA BASS IN HERBED SALT CRUST



Baked Sea Bass in Herbed Salt Crust image

Categories     Fish     Herb     Bake     Lemon     Bass     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 8

a 2-pound sea bass, cleaned, leaving head and tail intact
2 tablespoons plus 1/2 teaspoon dried tarragon, crumbled
1/4 teaspoon freshly ground black pepper
1 lemon
3 1/2 cups coarse salt (about 1 1/4 pounds)
1 1/2 cups all-purpose flour
1 cup warm water plus additional if necessary
Accompaniment: lemon wedges

Steps:

  • Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
  • With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
  • Preheat oven to 450°F. and lightly oil a baking pan.
  • In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
  • Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
  • Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.

SALT-BAKED STRIPED BASS



Salt-Baked Striped Bass image

Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

3 pounds coarse salt (10 cups)
2 large egg whites
1/4 cup water
1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned
Freshly ground pepper
1 one-inch piece peeled fresh ginger, thinly sliced
1 stalk fresh lemongrass, trimmed and sliced on the bias
1 lime, cut into wedges

Steps:

  • Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
  • Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.

SEA BASS IN A SALT CRUST FROM ÎLE DE Ré



Sea Bass in a Salt Crust From Île de Ré image

Provided by Elaine Sciolino

Categories     dinner, main course

Time 45m

Yield 2 servings

Number Of Ingredients 8

2 pounds (about 4 cups) coarse gray sea salt or other coarse sea salt
3 ounces (about 1/3 cup) fine salt
17 ounces (about 3 and 1/4 cups) flour
1 tablespoon thyme flowers or finely chopped thyme
1 small stem (about 1/4 cup) finely chopped fennel
5 large egg whites, more as needed
3 and 1/2 ounces (about 1/2 packed cup) julienned vegetables (such as carrots, zucchini, mushrooms, fennel, leeks)
1 whole sea bass, about 1 and 3/4 pounds (or other firm-fleshed fish, such as red snapper), gutted and scaled

Steps:

  • Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.
  • Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
  • Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

Tips:

  • Choose the right sea bass: Look for a fish that is fresh and has a firm texture. The eyes should be clear and the gills should be bright red.
  • Prepare the salt crust: The salt crust helps to create a moist and flavorful fish. To make the salt crust, combine salt, flour, and water in a bowl until it forms a dough. The dough should be moist enough to hold together, but not too wet.
  • Stuff the sea bass: You can stuff the sea bass with a variety of ingredients, such as herbs, citrus fruits, and vegetables. This will add flavor and moisture to the fish.
  • Bake the sea bass: Bake the sea bass in a preheated oven until the internal temperature reaches 145 degrees Fahrenheit. The cooking time will vary depending on the size of the fish.
  • Serve the sea bass: Once the sea bass is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish. Serve the sea bass with your favorite sides, such as roasted vegetables or mashed potatoes.

Conclusion:

Baked sea bass in a salt crust is a delicious and elegant dish that is perfect for a special occasion. The salt crust helps to create a moist and flavorful fish, while the stuffing adds additional flavor and moisture. This dish is sure to impress your guests and is a great way to enjoy this delicious fish.

Related Topics