SEA BASS IN SALT
Sea bass baked in salt is a classic Mediterranean dish renowned for its elegance, simplicity and spectacular results. Cooked in a crust of sea salt, this technique allows the fish to cook in its own juices, retaining its firm texture, natural flavour and all its aromas. It is a method that fully respects the quality of the main ingredient, without the need to add fats or rich sauces.
Preheat the oven to 200 °C. Meanwhile, place the fresh thyme inside the fish, adding a herbal aroma that will subtly flavour the flesh as it cooks.
In a large bowl, whisk the egg whites until soft peaks form, then mix in both types of salt until you have a firm, moist paste. This mixture will form a protective crust around the sea bass and help retain moisture during baking.
Line a baking tray with baking paper and spread a layer of the salt mixture over it to form a base. Place the sea bass on top and cover it completely with the remaining salt, pressing down gently to seal it well on all sides.
Bake for 30 to 35 minutes. When you take it out of the oven, leave it to rest for a few minutes. Using a spoon or knife, carefully break open the salt crust. Remove the skin and serve the fillets on a warm serving dish.
SUGGESTIONS
Serve with roast potatoes, steamed vegetables or a light dressing of lemon juice and extra virgin olive oil. Smoked Maldon salt adds a subtle smoky note that enhances the dish’s elegance. Pair with a dry white wine or a chilled sparkling wine.
