TABELIA

AUTHENTIC RECIPE

Branzino al SaleSalt-Baked Sea Bass

Salt-Baked Sea Bass
Difficulty★★☆☆☆ Prep0 min Cook20 min servings2

A dramatic salt-crust roast: a whole sea bass enclosed in coarse salt with plenty of herbs and baked. The salt acts as a sealed vessel, steaming the fish to keep it moist. Breaking the crust with a hammer at the table adds to the appeal.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (2 servings)

  • Whole sea bass, with scales and innardsThe scales may be left on; remove the innards700 g (1 fish)
  • Coarse sea saltEnough to enclose the whole fish completely1.5 kg
  • Egg whiteTo bind the salt crust2 egg whites
  • Rosemary and thymeFor stuffing the fish cavity4 sprigs
  • LemonSlice half for the cavity; reserve half for serving1
  • Extra virgin olive oilDrizzle over to finish30 ml

Method

110 min

Stuff the fish

  • 1 Preheat the oven to 220°C.
  • 2 Stuff the fish cavity with the herbs and lemon slices.
25 min

Enclose in the salt crust

  • 1 Mix 1.5 kg coarse salt thoroughly with 2 egg whites to make the crust mixture.
  • 2 Spread a 1 cm thick layer on a baking tray, lay the fish on top and cover completely with the remaining salt.

Ready when

Continue when the fish is completely enclosed with no gaps in the salt crust.

328 min

Bake the fish in its salt crust

  • 1 Bake at 220°C for 25–30 minutes.
  • 2 Insert a skewer into the thick part; after 5 seconds, touch it to your lip and check whether it is warm, indicating that the fish is cooked.

Ready when

It is ready when the skewer is warm, after approximately 25–30 minutes.

45 min

Break the crust and portion

  • 1 At the table, break the salt crust with a metal spoon or hammer.
  • 2 Remove the skin and lift out the fish fillets.
  • 3 Drizzle the portions with good-quality olive oil and serve.
A view of Genova, Liguria
Genova, LiguriaA view of Italy Photo: Maurizio Beatrici · CC BY-SA 4.0 (resized; display cropped)

About this dish

On winter mornings by the Ligurian Sea, the sea bass, branzino, brought home by fishers is known as one of the Mediterranean’s most delicate fish. Salt baking developed as a way to cook it without compromising that delicacy.

Cover the entire fish in rock salt and bake it: that is all. The salt shell traps heat evenly and cooks the fish in steam, retaining its moisture and bringing out its natural savory flavor without adding unnecessary flavors.

The aroma released when the salt shell is broken at the table announces that the fish is ready. Salt baking is widely used to make the most of sea bass’s own flavor.

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