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Salt-Crusted Sea Bass: photo of the dish
Illustrative photo: Alberto .... from Brazil — CC BY 2.0, Wikimedia Commons
Fish & seafood

Salt-Crusted Sea Bass

Whole fish sealed in salt: pearly, fragrant, never dry.

  • 45 min
  • 4 servings
  • Medium
  • Pricier
  • French

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

106 kcal per serving

Protein
23.2 g
Carbohydrates
0.4 g
of which sugars
0.3 g
Fat
0.8 g
of which saturated fat
0.2 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Slip the lemon, thyme and fennel into the fish's cavity.
  2. Mix the salt with the egg whites and a little water.
  3. Encase the fish in the salt on a baking sheet.
  4. Bake for 30 minutes at 410°F (210°C) and crack the crust at the table.

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Original Ecomely recipe.