For 4 people

Preparation time : 10 minutes

Cooking time / baking : 60 min

Total time : 1 hour and 10 minutes

Difficulty: Easy

Prepare a large bass that you will filet before serving . In doing so, keep in mind that the ratio of salt and fish should be approximately 2: 1. For every kilogram of salt to use about 100ml water and 1 egg white .   Baking time of fish depends on its thickness . Measure the thickness of the fish on her Nasir part - for every 2.5 cm thick , fish bake for 10 minutes . This is a general rule that applies to all types of fish.



1 cleaned sea bass ( approximately 1000g )

2 lemon slices

2 sprigs rosemary

2 to 2.2 kg of coarse sea salt

Egg whites of 2 eggs

100 - 120ml water



Preheat oven to 220 ° C . Dry fish with kitchen towel so every fish guts fill a slice of lemon and a sprig of rosemary . In a large bowl, mix salt and water and egg whites . The water will accelerate the formation of impermeable crust and egg whites to pair the whole mass . At the bottom of a shallow baking trays spread a layer of salt ( about 1/3 of the total), while it lay the fish and cover with the rest of the salt .


Fish should be fully covered with salt , but the crust must not be leaked to avoid entering the air .


Prepared fish fry 50- 60 minutes . The bark of salt should be completely hard and take cream or light brown. Remove from oven and let sit for 5 minutes then break the " armor " big knife . By brush will remove finer salt crystals from the fish and serve with lemon wedges and a combination of vegetables boiled or grilled.


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