Sea Bass in Rock Salt

Name: Sea Bass in Rock Salt
Prep time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 seabass (or seabrim) of about 1 kg with its scales still on; 2 kg of sea salt (rock salt/kosher); bunch of herbs (thyme; rosemary; marjoram; sage etc.); 1 lemon; 2 egg whites; beaten

Published on September 26, 2019 | In Italian | By Monica Cesarato |

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- Prep Time
- 30 Minutes
- Cook Time
- 30 Minutes
- Yield
- 4 portions
- Difficulty Level

Branzino in Crosta

Sea bass , or Branzino in Italian, is a quality sea fish, one of the most common on the Adriatic Sea.

Together with the sea bream is one of the most appreciated for the quality of its meat: lean, firm and with few bones. It is tasty and delicate at the same time, with a good shelf life (it can resist in the refrigerator for up to 48 hours) and it is extremely versatile (there are many Italian recipes with seabass).

Present in the Italian seas and very common in the Venetian lagoon, the sea bass is caught all year round, especially in coastal areas. It is leaden gray and silver in colour on both sides. If it is bred and not wild, it is much less tasty but much cheaper.

We love to prepare this fish recipe in Venice during our cooking lessons – our students love it!

Ingredients

1 seabass (or seabrim) of about 1 kg with its scales still on
2 kg of sea salt (rock salt/kosher)
bunch of herbs (thyme, rosemary, marjoram, sage etc.)
1 lemon
2 egg whites, beaten

Instructions

Slit the belly of the sea bass and remove the insides (or ask the fishmonger to do it for you - make sure he does not scale the fish).
Wash the sea bass well, but do not remove its scales.
Place all the herbs inside the fish together with the slices of lemon, secure with a toothpick.
Place some baking paper on a baking tray.
Lay 1/3 of the rock salt at the bottom of a baking tray, place the fish on top of the salt.
Mix the remaining salt with the egg whites.
Cover the fish completely with the remaining salt, leaving the tail and the fin out.
Cook in the oven at about 200 degree until the top fin comes away easily.
Once cooked, chisel out the salt crust, take the skin off the fish, filet the fish and serve the fillets.

Servings : 4
Ready in : 60 Minutes
Recipe Type : Main Course
Ingredient : lemon, Rock salt, rosemary, salt & pepper, Sea Bass, thyme

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About Chef

Monica Cesarato

I am a native Italian from Venice, Italy. I am a Food blogger, a Culinary guide in Venice and a Cooking instructor giving cooking classes with Cook In Venice in ...

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Sea Bass in Rock Salt

Sea Bass in Rock Salt