Salt-Baked Sea Bass

🛒 Ingredients

• European Sea Bass (Branzino) 180 g · 207 kcal
• Lemon 50 g · 15 kcal
• Fresh Rosemary and Thyme 5 g · 0 kcal
• Extra Virgin Olive Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Make sure the sea bass is cleaned and scaled, then pat it thoroughly dry with paper towels.
2. Stuff the cavity of the sea bass with lemon slices and fresh rosemary and thyme sprigs. Do not season the fish directly.
3. On a baking sheet, spread a 1-2 cm thick layer of coarse sea salt to create a bed for the fish. Carefully place the stuffed sea bass on this salt bed.
4. Completely cover the entire fish with the remaining coarse salt, pressing firmly to form a tight crust. Ensure no part of the fish is exposed.
5. Bake in the preheated oven for 25-30 minutes, or until an internal temperature of 63°C (145°F) is reached. The salt crust will be hard and golden.
6. Carefully crack open the salt crust with a mallet or back of a spoon, then gently remove the skin and bones to reveal the flaky fish fillets. Serve immediately with a drizzle of extra virgin olive oil and fresh lemon wedges.