Entree: France – Normandy – Bar en Croûte de Sel (Whole sea bass baked in a salt crust so the fish steams in its own juices for a moist, delicately seasoned fillet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 2 whole sea bass, about 1.5 lb (680 g) each, gutted and scaled
- 3.5 lb (1.6 kg) coarse sea salt
- 3 egg whites (90 g)
- 6 sprigs fresh thyme
- 4 bay leaves
- 1 lemon, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (10 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Rinse and pat the sea bass dry. Season the cavity lightly with pepper and place 3 thyme sprigs, 2 bay leaves and several lemon slices inside each fish.
3. In a large bowl, combine the coarse sea salt and egg whites; mix until the salt holds together in clumps. If too dry, add 1–2 tbsp (15–30 ml) water to achieve a slightly damp, packable texture.
4. Spread a 1/4-inch (6 mm) layer of the salt mixture on the prepared baking sheet to form a base. Place the stuffed fish on top.
5. Pack the remaining salt mixture firmly over and around the fish, sealing all gaps so the fish is completely encased. Sprinkle remaining thyme sprigs on top for aroma.
6. Bake for 25–30 minutes for 1.5 lb (680 g) fish (adjust 5–7 minutes per additional 0.5 lb / 225 g). The salt crust should harden and turn pale.
7. Remove from oven and let rest 5 minutes. Crack the crust with the back of a spoon and carefully lift off the top salt layer; brush away excess salt from the fish skin.
8. Gently open the fish and transfer fillets to a warmed plate. Drizzle with melted butter and olive oil, sprinkle with parsley, and serve with lemon wedges.