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Salt Crust Sea Bass

White or Rosé Sparkling

This is the most primitive form of preparation but which best preserves the delicacy of the fish's taste and moisture. This technique is ideal for Sea Bass and Sea Bream.


For the fish

  • 2 Fresh and hole Sea Bass fish, without “intestines”
  • 1 Lemon
  • Rosemary branches
  • Timian branches
  • Coarse salt
  • 2 egg white

For the roasted veggies

  • 1/2 Tomato
  • 1 Parsnip
  • 1 Zucchini
  • 1 Aubergine
  • 4 t.s. Olive oil
  • Rosemary branches
  • Timian branches
  • Salt, pepper


Preparing the fish

1. Wash well the cleaned fish in cold water. Season it with a little of lemon juice. Put a cute garlic and some branches of rosemary and thyme inside the fish.
2. In a bowl, mix the coarse salt with the egg whites.
3. Prepare a bed with the mixture of coarse salt on a tray with baking paper. Arrange the fish and cover it with the salt mixture.
4. Bake at 200ºC for 15 minutes.

Preparing the roasted veggies

1. Cut the vegetables into rustic pieces of about 5 cm. Arrange on a sheet of baking paper.
2. Dress with salt, black pepper and olive oil. Bake at 200ºC / 5 min. or until they start to get a nice color.
3. Wash the fish well in cold water, remove the intestines. Dress with lemon juice (and also with the zest if you like), salt, pepper. Put the clove of garlic cut in half and some branches of thyme and rosemary inside the fish.
4. Put the fish in the tray with the vegetables and bake for 10 min.

Enjoy your light dinner with 5 and 1/2 Sardina White or Rosé Sparkling!

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