Salt crusted bass Recipe

This is an impressive dish for any dinner party - salt crushed sea bass with fennel and lemon.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Sea bass : 3 kg
  • Fennel : 1 whole
  • Lemon(s) : 1 whole
  • Onion(s) : 1 whole
  • Maldon salt : 500 g
  • Fine salt : 500 g
  • Water : 200 ml
  • Fennel seed(s) : 30 g
  • Lemon(s) : 2 whole


  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Do not de-scale the fish (this is very important as without scales the salt will penetrate through the fish too deeply).

  • ETAPE 3

    Cut the fennel, one lemon and onion into quarters. Gut the fish and fill the belly cavity with the quartered ingredients. Remove the eyes and gills.

  • ETAPE 4

    Blitz the fennel seeds in a food processor and then add to the zest of lemon and the 2 salts. Combine with the water to make the salt crust. Press the crust on to the surface of the fish - it should be compact and around half a centimetre thick all over.

  • ETAPE 5

    Make a platform out of tin foil by folding it over 10 times to create a firm base. The two long edges in to give a rough shape of the fish. Place the fish on top and cook in the oven for 28 minutes.

  • ETAPE 6

    Allow to rest for 5 minutes before cracking the salt crust with a spoon. Carefully left off of the salt, allowing it to take the skin with it.

  • ETAPE 7

    Serve the sea bass with a simple salad and a wedge of lemon.

Chef's tip

«Take care to cover the fish with an even layer of salt.»

Your comments