Sea Bass in a Herb Salt Crust Recipe

Ingredients:

• 1 whole sea bass (around 1-1.5kg), scaled and gutted
• 2 kg coarse salt
• 4 egg whites
• 1 bunch of fresh herbs (such as rosemary, thyme, parsley)

Instructions:

1. Preheat the oven to 200°C/400°F.
2. Line a baking tray with baking paper and set aside.
3. Rinse the sea bass inside and out and pat dry with kitchen paper.
4. Combine the coarse salt and egg whites in a large mixing bowl. Mix well until the salt becomes moist and can hold its shape.
5. Spread a layer of the salt mixture on the baking tray to form a base for the fish to sit on.
6. Arrange the fresh herbs on top of the salt, creating a bed for the fish to rest on.
7. Place the sea bass on top of the herb bed and completely cover it with the salt mixture to form a crust. Press the salt mixture firmly onto the fish to form a tight seal.
8. Transfer the baking tray to the oven and bake for 40-45 minutes, or until the crust is golden brown and hard to the touch.
9. Remove from the oven and let it rest for 10 minutes.
10. To serve, use a small hammer or the back of a knife to crack the salt crust open. Remove the skin of the fish (if desired) and carefully lift the fillets off the bones. Serve hot.

Verdict:

Sea bass in a herb salt crust is a delicious and impressive dish that will wow your guests. The crust protects and steams the fish, so it stays moist and tender while absorbing all the flavors from the herbs. The salt crust also adds a savoury edge to the dish that complements the delicate flavor of the sea bass perfectly.

Serving suggestions:

Serve the sea bass with a side of roasted or sautéed vegetables, like asparagus, broccolini or peas, and a light salad of mixed greens, arugula or watercress. You can also add a sauce or aioli on the side for extra flavor and moisture, such as a lemon herb sauce or a garlic and parsley aioli. Enjoy this dish with a glass of white wine, like a sauvignon blanc or a pinot gris.