Bar en Croûte de Sel: A Whole Sea Bass Baked in a Crust of Salt
This classic French dish involves baking a whole sea bass encased in a crust of salt, which ensures maximum moisture and flavor in the fish. Perfect for a special occasion or simply an elegant dinner.
Nutrition
Calories: 250cal
Carbohydrate: – -g
Protein: 50g
Fat: 2g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 whole sea bass (2 to 3 pounds), cleaned and scaled
- 4 cups coarse sea salt
- 4 large egg whites
- 1 small bunch of fresh thyme
- 1 lemon, thinly sliced
- 2 cloves garlic, thinly sliced
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure a consistent temperature for baking the fish.
- Rinse the sea bass under cold water and pat it dry with paper towels. Make sure it’s thoroughly dry to avoid excess moisture.
- In a large bowl, mix the coarse sea salt with the egg whites until the texture resembles slightly damp sand. The egg whites help bind the salt together to form a crust.
- Stuff the cavity of the sea bass with thyme, lemon slices, garlic, and a pinch of black pepper. This stuffing will infuse the fish with aromatic flavors as it bakes.
- On a large baking sheet, spread a layer of the salt mixture roughly the same size as the fish. This is the base on which the fish will rest.
- Place the fish on top of the salt layer. Then, cover the entire fish with the remaining salt mixture, pressing it down to form a firm, sealed crust. Make sure there are no gaps, as this seal keeps the steam inside.
- Bake the fish in the preheated oven for about 25 to 30 minutes. The salt crust will harden and turn a light golden color.
- Remove the fish from the oven. Let it sit for a few minutes before carefully cracking the salt crust with a kitchen mallet or the back of a heavy knife. Be sure to brush away all the salt from the fish before serving.
- To serve, carefully transfer the fish flesh onto a platter, ensuring no bits of salt remain. Pair with your favorite side dishes for a complete meal.
- It’s important not to overbake the fish. Aim for an internal temperature of around 135°F (57°C) in the thickest part for optimal moisture.