Salt Baked Sea Bass
Baking fish encased in salt foam is another showstopper presentation, not to mention delicious. The salt crust forms a protective barrier around the fish which traps moisture, leaving the fillets incredibly tender and flavorful.
It’s best to encase the fish and bake the same day so the fish doesn’t cure too much — and the salt foam can also weep if made too early as well.
Also, check out this recipe Jamie Malone wrote for Food & Wine in 2017!
Salt Baked Sea Bass
one fish serves 2-3 people
shopping list —
9 large egg whites
4 cups kosher salt (24 ounces)
1 to 1/2 pound whole branzino
Canola oil, for brushing
lemon slices
thyme
equipment —
stand or handheld mixer
parchment lined sheet tray
thermometer
steps —
Preheat the oven to 400° and position a rack in the lower third.
Beat the egg whites using a stand or handheld mixer until soft peaks form. Add the salt and beat just to combine. It should feel like slightly wet sand. To test: touch the foam with your pointer finger. It should leave a slight indent in the foam but won’t stick to your finger.
Line a large baking sheet with parchment paper. Spread a 1/2-inch-thick layer of the salt foam on the paper in the shape of the fish. Brush the fish lightly with oil and set it on the salt foam. Stuff the lemon slices and thyme sprigs in the cavity and cover the fish with the remaining salt foam; be sure to coat it completely and seal any gaps. Poke a hole through the salt into the thickest part of the fish, just behind the head.
*If desired, you can decorate the salt foam with scales and fins for a dramatic presentation. Channel your inner sand-castle building days of childhood!
Bake the fish for about 30-40 minutes, until the crust is deeply golden and an instant-read thermometer inserted in the center of the fish registers 135°. Let the fish rest for 10 minutes.
Crack the salt crust and remove the top and sides. Carefully remove the skin from the flesh and, using an offset spatula, lift the fillets off the center bone. Transfer the fillets to a plate. Carefully lift up the bone and discard. Lift the flesh from the underside of the fish, leaving the skin and salt behind.
*If presenting at the table, set an empty bowl for the salt crust.