Filet de Bar en Croûte de Sel (Sea Bass Baked in Salt Crust)
Why this recipe works
- Sealed-in moisture: The salt crust traps steam around the fish, helping the flesh cook gently while staying succulent.
- Clean, focused flavour: Sea bass, lemon, olive oil and herbs keep the dish refined without masking the flavour of the fish.
- Bright finish: Lemon cuts through the richness of the fish and olive oil, giving the finished dish lift and freshness.
Get the most out of this recipe
Timing notes
- Rest before cracking: Let the fish stand briefly after baking so the juices settle before the crust is opened.
- Serve straight away: Once the crust is removed, the fish is at its best while warm and moist.
- Most work is assembly: The active time is mainly drying the fish, mixing the crust and packing it evenly before baking.
Ingredient notes
- Use a whole prepared fish: A gutted and scaled whole sea bass with the head and tail intact helps the crust seal properly around the fish.
- Choose coarse salt: Coarse sea salt gives the crust structure; fine salt can become too dense and difficult to remove cleanly.
- Fresh herbs work best: Fresh dill gives a clean herbal finish; parsley is a good alternative if you prefer a more classic flavour.
Common mistakes
- Crust mixture too loose: The salt and egg white mixture should feel like wet sand and hold together when pressed, not slump or run.
- Relying only on the clock: Baking time depends on the thickness of the fish, so look for a dry, lightly golden crust and fish that feels just firm through it.
- Adding extra salt: Avoid seasoning the cooked fish with more salt; the crust provides enough seasoning, while lemon and olive oil finish the dish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the sea bass dry inside and out, and set on a tray while you make the crust.
- In a mixing bowl, whisk the egg whites until foamy. Add the coarse sea salt and mix until it looks like wet sand and holds together when pressed.
- Spread a 1 cm layer of the salt mixture on a baking tray to make a bed for the fish. Lay the sea bass on top, then pack the remaining salt mixture over and around it to fully seal, pressing firmly so there are no gaps.
- Bake for 18 to 22 minutes, depending on thickness, until the crust is dry and lightly golden and the fish feels just firm through the crust. Rest for 5 minutes so the juices settle.
- Crack the salt crust with the back of a knife and lift it away, brushing off any salt clinging to the skin. Fillet the fish and transfer to warm plates, keeping the flesh as intact as possible.
- Halve the lemon and squeeze over the fish, then finish with olive oil. Scatter with fresh dill and serve straight away.
Recipe notes
Tips
- Ask your fishmonger to gut and scale the sea bass, but keep the head and tail on so the crust seals well and the fish stays moist.
- Pack the salt mixture firmly and evenly; any cracks can let steam escape and dry the fish.
- For best results, do not add extra salt at the table; season comes from the crust, while lemon and olive oil balance it.
Substitutions
- Replace fresh dill with fresh parsley for a more classic, peppery herbal finish.
- Replace lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Remove the fish from the bones and refrigerate in a sealed container. Reheat gently in a 160°C (320°F) oven until piping hot, or flake and serve cold with lemon and olive oil.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (25min active)
- Difficulty: Advanced
- Cuisine: French
-
Allergens:
Eggs Fish
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