Sea bass in crust salt

For those who like fish, a surprising recipe!!

Prep time: 20 minutes
Cook time: 35 minutes
Four 2 persons


  • For 2 personns, a sea bass of 900 gr. (almost 2 pounds)
  • 5 Kg. (11 pounds) natural sea salt crystals
  • Important
    – Ask your fishmonger to let the fish scales
    – Also ask him to empty the fish by the gills (important to keep the stuffing inside when baking)

  • For stuffing
  • – 50 g butter
    – 2 cup chopped chervil
    – 2 cup chopped tarragon
    – Pepper


    1. Preheat oven to 572 degrees (300 C°)
    2. Prepare the stuffing by mixing together the chervil, the tarragon, the butter and the pepper.
    3. Stuff the fish with this preparation, and use kitchen string to hold the head of the fish closed
    4. Spread a layer of salt on a baking sheet, and place the fish directly on salt
    5. Cover the fish with remaining salt, like a sarcophagus, and bake for 35 minutes
    6. When ready, you will almost need a hammer to break the crust salt. Open the crust gently to avoid damaging the fish
    7. Take the fish fillets, and half of the stuffing to arrange on the plate
    8. Taste and rectify pepper when needed.
    9. Serve immediately.


      • You will have heated the plates previously to keep it warm
      • You can take a chardonnay, which goes well with this fish.
      • Boiled potatoes are great to serve with.