Salt-crusted sea bass | Juicy Spanish dish

Name: Salt-crusted sea bass | Juicy Spanish dish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Spanyol konyha
Ingredients: 2 sea basses; 1500 g sea salt; 2 eggs; 1 lemon; 2 sprigs of rosemary; 2 cloves garlic; 3 tbsp extra virgin olive oil; 1 pinch ground black pepper

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50 min

Under an hour

Kifli Kukták

Klasszikus spanyol mediterrán halétel (Lubina a la sal): egész farkassügér illatos zöldfűszerekkel megtöltve, vastag tengeri sókéregben sütve. A sóréteg alatt a halhús tökéletesen omlós és szaftos marad.

Preparation method

Preparation

Preheat the oven to 200 °C (conventional top/bottom heat). Thoroughly rinse the sea basses with cold water, then pat them completely dry inside and out with paper towels. There is no need to remove the scales, as the skin protects the meat from the salt.

Slice the lemon into thin rounds. Lightly crush the peeled garlic cloves with the flat side of a knife. Place 2-3 lemon slices, the rosemary sprigs, and the crushed garlic into the cavity of each sea bass.

In a large bowl, mix the sea salt with the egg whites and 2-3 tablespoons of water until you get a texture like wet sand. The egg white helps the salt form a hard crust during baking.

Chef's tip

The salt crust hermetically seals the fish, allowing it to steam in its own juices without absorbing excess salt—resulting in incredibly juicy and flavorful meat.

Spanish garlic sautéed potatoes (patatas panaderas), grilled vegetables, or a light Mediterranean green salad make excellent side dishes.