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Sea bass in salt


  • Stuffing

  • vegetable oil

  • 4 shallots peeled and sliced thinly

  • 1 bulb fennel chopped

  • 8 button mushrooms sliced thinly

  • 1 tablespoon parsley

  • 1 teaspoon tarragon

  • Fish

  • 1 whole sea bass scaled, cleaned and gutted with tail and fins removed

  • 3 kg sea salt

  • Butter sauce

  • 125 ml fish stock

  • 30 ml white wine

  • 100 g unsalted butter diced

  • To serve

  • green bean

  • new potato


  • Stuffing :

  • 1.

    Preheat the oven to 230°C / 450°F / Gas Mark 8

  • 2.

    Heat a little vegetable oil in a pan and fry the shallots, fennel and mushrooms for 5 minutes until softened and slightly brown.

  • 3.

    Allow to cool, then add the parsley and tarragon.

  • Fish :

  • 1.

    Fill the empty stomach cavity with the stuffing.

  • 2.

    Take a large baking dish and cover the base with 3cm of sea salt. Place the fish on the bed of salt. Then cover with another 3-4cm of salt, making sure the fish is completely covered.

  • 3.

    Place the dish in the oven and cook for 35 minutes.

  • Butter sauce:

  • 1.

    Put the fish stock and white wine in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.

  • 2.

    Add the butter and whisk until smooth.

  • To serve:

  • 1.

    Remove the dish from the oven and place on a heat-proof board.

  • 2.

    Scrape away any loose salt and dig out the shape of the fish without exposing it.

  • 3.

    Gently remove the fish without cracking the hardened salt and place on a serving dish.

  • 4.

    Serve with boiled green beans, new potatoes and the butter sauce.

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