Fish and seafood
A favorite on chefs' menus along the Aegean coast, this sea bass cooks in its own steam inside a coarse salt crust. An even layer of salt is the key to distributing the heat evenly around the fish.
Mix the coarse salt with the egg white until it resembles damp sand.
Stuff the sea bass with fresh thyme, lemon slices and bay leaf.
Spread half the salt on a baking pan and lay the fish on top. Cover it completely with the remaining salt.
Bake in a preheated oven at 220°C / 430°F for 35 minutes.
Break open the salt crust and lift out the fish. Leave to rest for 10 minutes.
Press the salt crust over the fish in an even layer. Thin patches may crack during cooking and let the steam escape. Allergens: contains fish and egg.
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