Salt Baked Sea Bass Recipe

Preheat & prepare fish

Preheat oven to 220°C (430°F). Rinse the whole sea bass inside and out and pat thoroughly dry with paper towels. Trim any loose fins. Place 2 lime halves and the thyme sprigs into the fish cavity to season the interior lightly.

Make salt mixture

In a large mixing bowl combine the coarse kosher or sea salt and egg whites. Whisk the egg whites briefly just until frothy, then pour in cold water and mix until the salt is evenly moistened and has a slightly damp, sand-like texture that will hold a shape when pressed. The mixture should not be soupy; add a teaspoon more water if too dry or a little more salt if too wet.

Assemble on baking tray

Line a rimmed baking sheet with parchment or lightly oil it. Spread one third of the salted mixture into a flat bed roughly the size of the fish. Set the sea bass on top, then cover the fish completely with the remaining salt mixture, pressing firmly to seal all sides and form an even crust about 1–1.5 cm thick. If you want a decorative finish, use a spatula to smooth the top.

Bake

Place the baking sheet in the preheated oven and roast for 22–28 minutes for a 1.2–1.4 kg fish. Baking time will vary by size; aim for about 18–20 minutes per 500 g. The salt crust will harden and develop small brownish areas but should not burn. Do not open the oven frequently.

Rest & crack crust

Remove the fish from the oven and transfer the baking sheet to a heatproof surface. Let the fish rest, undisturbed, for 8–10 minutes. Using the back of a chef’s knife or a small mallet, gently crack the salt crust and peel away the top portion. Brush any loose salt from the fish surface with a pastry brush or a damp cloth—avoid getting the flesh wet. Carefully lift the fish from the remaining salt bed onto a serving platter.

Remove cavity aromatics & check doneness

Open the cavity, remove the thyme and lime halves. Check the thickest part of the fillet near the backbone; the flesh should be opaque and flake easily with a fork. If necessary, remove the fillets from the bone by sliding a spatula between skin and bone to serve whole fillets.

Make dressing

While the fish is roasting, combine the extra virgin olive oil, fresh lime juice, lime zest, ground turmeric, honey, and grated garlic in a small bowl or jar. Whisk or shake vigorously until emulsified. Taste and season with sea salt and freshly ground black pepper. If using, finely chop the green chili and stir into the dressing.

Add herbs

Stir in the chopped cilantro leaves and let the dressing sit at room temperature for at least 5 minutes for flavors to meld. The turmeric will lightly color the mixture; adjust lime or honey to balance acidity.

Finish fish

Just before serving, spoon or drizzle 2–3 tablespoons of the dressing over the fish fillets (or individual portions) to impart bright lime and turmeric flavor. Serve remaining dressing in a small jug alongside for guests to add more to taste.

Garnish the plated fish with lime wedges and scatter microgreens or extra cilantro over the top. Serve immediately so the meat is warm and moist. Recommend serving with roasted new potatoes, a crisp salad, or steamed rice.