Pescado a la Sal

Name: Pescado a la Sal
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 0.5 Sea Bass; 1 KG Coarse Sea Salt; 1.5 Egg White; 0.5 Lemon; 1 TBSP Extra Virgin Olive Oil

Pescado a la Sal is an elegant, rustic preparation in which a whole sea bass is baked inside a crisp salt crust that steams the fish to moist, flaky perfection. The shell of salt seals in the juices and aromatics, producing tender flesh that flakes away from the bone with minimal effort. Finish simply with good olive oil and a squeeze of lemon for a bright, satisfying dish.

Pescado a la Sal is an elegant, rustic preparation in which a whole sea bass is baked inside a crisp salt crust that steams the fish to moist, flaky p... Show more

3.9

•⏳50min•👨‍🍳Easy

low calorie

easy

gluten free

low carb

keto

low sugar

mediterranean diet

Method

Preheat the oven

Set a rack in the middle of the oven and heat it to 220° C. Let it fully preheat while you finish the prep so the salt crust starts firming up right away.

Rinse the fish

Rinse the sea bass quickly under cold water, then pat it very dry inside and out, including the belly cavity. Leave the scales on; they help protect the flesh inside the salt crust.

Mix the crust

In a large bowl, mix all of the coarse sea salt with the egg whites until the grains are evenly moistened and the mixture feels like damp sand. It should clump when you squeeze it without dripping.

Bake the fish

Spread a thick bed of the salt mixture on a rimmed baking tray, set the fish on top, and pack the rest all around and over it so it is completely sealed. Bake for 25–30 minutes, starting to check at 25 minutes; if your fish is closer to 1.2 kg, use the longer end. The crust should be hard and dry when you take it out.

Rest the fish

Take the tray out and let the fish rest for 5 minutes before you crack it open. That short pause lets the juices settle so the flesh stays tender.

Crack and serve

Use the back of a spoon or the tip of a knife to crack the crust open carefully because hot steam will escape. Lift away the shell in big pieces and peel off the skin. Lift the flesh out in large pieces, drizzle with extra virgin olive oil, and finish with lemon wedges for squeezing over the top.