Salt-Baked Sea Bass Recipe

Name: Salt-Baked Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 2-pound whole sea bass or red snappers, cleaned and scaled; Freshly ground pepper; 8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil; 4 garlic cloves, crushed; 1 cup (3 ounces) each fennel seeds, dill seeds and coriander seeds, toasted; 9 cups kosher salt (about 3 pounds); 2 cups water; 1 tomatopeeled, seeded, minced; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; Table salt

Servings: persons

Two 2-pound whole sea bass or red snappers, cleaned and scaled
Freshly ground pepper
8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil
4 garlic cloves, crushed
1 cup (3 ounces) each fennel seeds, dill seeds and coriander seeds, toasted
9 cups kosher salt (about 3 pounds)
2 cups water
1 tomatopeeled, seeded, minced
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Table salt

1
Preheat the oven to 475.
2
Season the fish inside and out with pepper.
3
Divide the thyme, parsley and basil sprigs and garlic between the fish cavities; close the cavities with bamboo skewers.
4
In a bowl, combine the fennel, dill and coriander seeds with the salt and water.
5
On a very large rimmed baking sheet, make 2 shallow piles with half of the salt mixture.
6
Set each fish on a pile and cover completely with the remaining salt, pressing to adhere.
7
Bake the fish for about 30 minutes, or until an instant-read thermometer registers 130 in the thickest part of the fish.
8
Meanwhile, in a bowl, combine the tomato, olive oil and lemon juice and shredded basil; season with salt and pepper.
9
Using a small hammer or the back of a heavy knife, break the crust.
10
Brush off any salt on the fish.
11
Lift the fish from the bones onto plates and serve with the sauce.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two 2-pound whole sea bass or red snappers, cleaned and scaled, Freshly ground pepper, 8 sprigs each thyme, parsley and basil, plus 1/4 cup shredded basil, 4 garlic cloves, crushed, and more.

Yes, Salt-Baked Sea Bass falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt-Baked Sea Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions