European Sea Bass

Whole sea bass cooked in a salt crust, one of the most classic fish recipes ever. The salt dough prevents the moisture from escaping, steaming the fish inside and keeping it super juicy!

Ingredients

Method

Turn cooking mode on

Step 1

Prep the fish as shown in this reel. Important: leave the scales on!

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

For

3

M

I

1

1.5kg

Sea bass, whole, scales on

Salt crust

1.5

kg

Fine sea salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join now

Already subscribed? Log in or switch accounts.

Notes

BIN: Dicentrarchus labrax Fr: Bar GER: Wolfsbarsch IT: Spigola / branzino ESP: Lubina / róbalo HR: Brancin / lubin

More to explore

Thicklip Grey Mullet

20 minutes

Lemon Sole

43 minutes

Cuckoo Wrasse

1 hr 30 mins

Atlantic Mackerel

1 hr 30 mins

Moon Tail Black Molly

2 hr 15 mins

Grey Gurnard

1 hr 40 mins

Stone Bass

35 minutes

European Grayling

35 minutes