Sea bass baked in salt crust makes for beautifully moist fish. Serve it with a simple summery salad.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 °C.
Beat egg whites and mix in salt and water (you can first add 200 ml water and if needed add the rest).
Season inside the fish with salt and pepper, add lemon slices and thyme.
On a baking sheet (where you will bake the fish) add layer of salt mixture as a ‘bed’ for the fish, place the fish on it and cover the fish with the rest of the mixture.
Bake for about 40-45 minutes, be ready that crust is very, VERY hard so probably you will need to break it with a hammer.
Once you break it, your fish is ready to serve.
Preparing In The Kitchen
Preheat the oven to 200 °C.
Beat egg whites and mix in salt and water (you can first add 200 ml water and if needed add the rest).
Season inside the fish with salt and pepper, add lemon slices and thyme.
On a baking sheet (where you will bake the fish) add layer of salt mixture as a ‘bed’ for the fish, place the fish on it and cover the fish with the rest of the mixture.
Bake for about 40-45 minutes, be ready that crust is very, VERY hard so probably you will need to break it with a hammer.
