Ingredients
- —1 whole sea bream or sea bass (± 500–600 g), cleaned
- —300 g coarse sea salt
- —1 tablespoon fresh rosemary, finely chopped
- —1 teaspoon lemon zest
- —2 egg whites
- —2 slices of lemon
- —Pepper to taste
Instructions
- Preheat the oven to 200°C (390°F).
- Mix the sea salt, rosemary, lemon zest, and egg whites together.
- Create a salt bed on a baking tray.
- Stuff the fish with the lemon slices and a little pepper.
- Place the fish on the salt bed and completely cover it with the remaining salt mixture.
- Bake for 25–30 minutes.
- Crack open the salt crust, fillet the fish, and serve warm.
Serving Tip
Serve the fish as beautiful fillets with a touch of lemon and fresh rosemary. Soft, aromatic, and wonderfully pure — the fish cooks in a fragrant salt crust, keeping it tender and juicy.
Storage Tip
Best served immediately; if cooled, the fish can be stored for 1 day.
RECIPE_ID: 8f705c08...
LAST_UPDATE: 2/18/2026