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Fish, Classics and bistro fare

Salt crusted sea bass with steamed vegetables

Salt crusted sea bass is a whole fish baked in a coat of coarse salt and egg whites, served with steamed vegetables. For 4 people, it takes 70 minutes at a medium difficulty level, for about €5.50 per person. The key to success is packing the salt crust tightly so the flesh stays juicy underneath.

A whole sea bass baked in a salt crust, cracked open at the table in front of everyone, served with steamed vegetables and a drizzle of olive oil.

Salt crusted sea bass with steamed vegetables
Total time
1 h 10
Difficulty
Medium
Cost per person
€5.50
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Under its golden crust, the sea bass steams gently in its own juices. The flesh stays pearly and moist, perfumed by the fennel and lemon tucked inside the fish. Cracking the crust at the table turns an ordinary dinner into a small event, and there's no complicated technique behind it.

This is a recipe for a Sunday or a meal that calls for a little more effort, when you want something out of the ordinary without spending hours in the kitchen. The steamed carrots, potatoes, and green beans bring color and freshness alongside the fish. A dish that leaves an impression without making your life complicated.

The ingredients

4 people

Fish counter

  • Whole gutted sea bass 1.2 kg

Pantry

  • Coarse saltoften in the pantry 1.5 kg
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg whites 3

Fruits and vegetables

  • Fresh fennel 3 sprigs
  • Lemon 1
  • Carrots 4
  • Potatoes 600 g
  • Green beans 300 g

Allergens Fish, Eggs

The step by step recipe

  1. Preheat the oven to 220°C. Tuck fennel sprigs and lemon slices into the belly of the sea bass.

    Don't salt the inside, the crust gives enough salt on its own.

  2. Mix the coarse salt with the egg whites and a little water until it forms damp sand.

    The texture should pack together like wet beach sand.

  3. Spread half the salt on a baking dish, lay the fish on top, and cover it with the rest, pressing down firmly.

    Leave the head and tail poking out if you like, it looks nice.

  4. Bake the fish until the crust is firm and lightly golden. 35 min

    Count about twenty five minutes per kilo, the flesh stays juicy.

  5. Steam the vegetables, crack the crust open at the table, remove the skin, lift off the fillets, and drizzle with olive oil. 25 min

    Crack the crust with the back of a heavy knife so the salt doesn't fall back onto the flesh.

Our tips to get it right

  • Choose a very fresh sea bass with bright eyes and firm flesh, that's the foundation of a good salt crust bake.
  • Never pierce the crust before the fish is done, the trapped steam inside is what cooks it gently.
  • Use a dish large enough for the salt to fully wrap the fish, with no exposed spots where moisture could escape.

The variations

  • Swap the sea bass for a whole gilt head bream of the same weight, the crust and cooking time work exactly the same way.
  • For a different flavor, tuck a few sprigs of dill inside the fish instead of fennel.
  • For a faster meal, steam the vegetables while the fish bakes in the oven, so everything finishes at the same time.

What to serve it with

  • A drizzle of olive oil and fresh herbs
  • A beurre blanc sauce on the side
  • A glass of dry, mineral white wine

Storage

Leftover fish keeps for 1 day in the fridge in a sealed container, not longer since cooked fish loses freshness quickly. Freezing isn't recommended, the flesh falls apart once thawed. Reheat gently by steaming, or eat it cold in a salad.

Questions about this dish

Can you prepare the salt crust ahead of time?

You can mix the coarse salt and egg whites a few hours ahead and keep it covered in the fridge. Spread it over the fish and shape it right before baking so the crust stays firm.

How do you know the sea bass is cooked under the crust?

Count about twenty five minutes per kilo at 220°C, the crust should be firm and lightly golden. A thermometer inserted into the flesh should read around 55 to 60°C.

Does this cooking method make the fish too salty?

No, the salt forms a shell that doesn't penetrate the flesh, it only traps moisture inside. The fish skin keeps the salt from touching the flesh directly.

Can you replace the egg whites in the crust?

Egg whites bind the salt and help it harden as it bakes, they're hard to replace without losing that structure. Without eggs, use a bit more water, the crust will be slightly less compact but still works.

How long does it take to make a salt crusted sea bass with steamed vegetables?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salt crusted sea bass with steamed vegetables?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salt crusted sea bass with steamed vegetables cost?

About €5.50 per serving, or €22.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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