Fragrant Sea Bass in a Salt Crust

Fragrant Sea Bass in a Salt Crust

## Aromatic Delight: Specialized Sea Bass Recipe

• A delightful and flavorful sea bass prepared using a specialized method, offering a delicious and aromatic experience. Please refer to the recipe for details.

Ingredients: simple, total time: 30 min, 2 serving

• 400 g fine salt

• 550 g sea bass

• 500 g coarse salt

• 6 sage leaves/ finely chopped

• 6 sprigs of thyme/ finely chopped

• 1 bunch fresh parsley/ finely chopped

• 2 bunches weed dill/ finely chopped

• 4 bay leaves/ finely chopped

• 3 sprigs of rosemary/ finely chopped

• 1/2 cup egg whites

• 1 clove garlic/ finely chopped

• 1 lemon/ grated

Fragrant Sea Bass in a Salt Crust

Preparation:

1. Clean the fish with the back of the knife so as not to damage the flesh.

2. After that, rinse thoroughly with water and dry with a paper towel.

3. Cut all the herbs and garlic into pieces, put them in a blender, and blend them until they are finely chopped. If you don't have a blender, chop well with a knife. Add the grated lemon to the bowl with the herbs.

4. Fill the belly of the sea bass with a spoonful of the herb mixture and set aside.

5. Place the egg whites in a deep bowl and beat them with a mixer until stiff.

6. Gradually add the rest of the herbs and stir with spatula.

7. After that, gradually add fine and large coarse, stir everything well with spatula.

8. Put baking paper on the baking sheet, put a thin layer (about 1.5 cm) of the obtained mixture.

9. Lay the sea bass on the salt base and cover with the rest of the salt mixture, pressing lightly to make sure the mixture adheres well.

10. Make sure the fish is completely covered.

11. Bake the sea bass in a preheated oven at 200 °C for 30 minutes.

12. When the fish is ready, take it out of the oven, let it rest for a few minutes.

13. Take a small mallet or meat tenderizer, break the salty crust.

14. Sprinkle with spray with lemon juice and parsley, olive and garlic.

15. Serve warm with Mediterranean vegetables, Swiss chard and potatoes!

Buon appetito!

NOTE:

• Fish prepared in this way can stay in the refrigerator for 2 to 3 days.

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