Salt-Crusted Sea Bass

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your oven is hot and ready for baking by the time you’re done with prep.
2. Line a baking sheet with foil or parchment paper. This will make for an easier cleanup later.
3. In a bowl, mix the egg whites with the coarse sea salt until the mixture resembles wet sand.
4. Prepare the sea bass: Stuff the cavity of the fish with slices of lemon, thyme, parsley, and the crushed garlic. Season the inside with black pepper. This infuses the fish with flavor as it cooks.
5. On the prepared baking sheet, spread a layer of the salt mixture large enough to place the fish on. This forms the base of the salt crust.
6. Place the stuffed sea bass on top of the salt bed. Pat the remaining salt mixture over the top and sides of the fish to completely cover it. Ensure the fish is well-packed with the salt mixture for even cooking.
7. Place the sheet in the preheated oven and bake for 30 minutes. The salt will form a hard crust around the fish, which seals in moisture and enhances flavor.
8. Remove the baking sheet from the oven and let the fish rest for 10 minutes. The resting period allows the juices to redistribute, keeping the fish moist.
9. To serve, crack open the salt crust carefully with the back of a spoon, peel it away, and gently lift out the sea bass. Discard the crust.
10. Drizzle with olive oil before serving for an extra touch of richness. Serve the fish with extra lemon slices for added zest, if desired.