Moroccan · Seafood
Salt-Crusted Sea Bass
A dramatic, simple preparation favoured in Tangier's straits-side kitchens, whole sea bass packed in a thick coat of coarse salt and herbs, baked until the crust sets hard, then cracked open at the table to reveal impossibly moist, delicately flavoured flesh.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 whole sea bass (about 1.2 kg), scaled and gutted
- 1.5 kg coarse sea salt
- 3 egg whites
- A few sprigs fresh thyme and rosemary
- 1 lemon, sliced
- 2 garlic cloves, sliced
Method
- 1
Prep the fish
Stuff the cavity of the cleaned fish with the herbs, a few lemon slices and the sliced garlic.
- 2
Make the salt crust
Mix the coarse salt with the egg whites and a splash of water until it has the texture of wet sand.
- 3
Pack the fish
Spread a layer of the salt mixture on a baking tray, lay the fish on top, and pack the remaining salt mixture firmly all over to fully encase it.
- 4
Bake
Bake at 200°C for 30–35 minutes until the crust is hard and lightly golden.
- 5
Crack open
Let it rest 5 minutes, then crack the hardened crust open at the table and lift away in pieces, taking care to keep salt off the flesh.
- 6
Serve
Lift the fillets away from the bones and serve with a squeeze of fresh lemon and good olive oil.
Chef's tips
- Pack the salt firmly and evenly around the whole fish so it forms a solid, protective shell as it bakes.
- The fish itself stays remarkably unsalty inside the crust — the skin acts as a barrier, so don't be put off by the amount of salt used.
- Crack the crust carefully away from the flesh so no salt crumbs fall onto the fish as you serve it.
Frequently asked questions
Won't the fish taste too salty?
No — the fish's skin protects the flesh from the salt, which simply forms a hard, insulating shell that seals in moisture and gently steams the fish as it bakes.
What other fish work with this method?
Any whole, firm-fleshed fish of a similar size, such as bream or snapper, can be cooked the same way.