Whole Large Seabass with a salty crust

Preparation time
About 45 minutes

3 servings
270 kcal / serving


-          1 large whole (cleaned /gutted descaled) Seabass
-          A branch of dill
-          1 lemon in slices
-          Salt and pepper
-          1,5kg of sea salt
-          6 egg whites

Cooking Instruction:

Defrost the whole seabass prior to preparation.

Preheat the oven at 200°C.

Rinse the whole seabass under cold running water and dry with a piece of paper towel.

Next, cut the lemon in slices and stuff the whole seabass with the dill and lemon slices. Finish by season with salt and pepper.

Mix the sea salt together with the egg whites in a bowl until you have a nice ‘wet’ mixture. Spread a bit of the mixture on the bottom of an oven dish and put the stuffed seabass on top of it. Spread the rest of the mixture over the fish until you only see the salt crust.

Please the oven dish in the oven for about 35 minutes.

Crack the salt crust with a spoon and carefully remove the salt from the fish together with possible bones or grates.

Serve with a good wakame salad and enjoy!

Contact us for a seabass offer!