Salt-Baked Sea Bass with Warm Tomato Vinaigrette

Name: Salt-Baked Sea Bass with Warm Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 3 cups kosher salt; 5 large egg whites, lightly beaten; One 2-pound sea bass, cleaned and scaled; 4 garlic cloves, 3 smashed, 1 minced; 2 flat-leaf parsley sprigs, plus 1 tablespoon finely chopped leaves; 2 lemon slices, halved; 2 1/2 teaspoons extra-virgin olive oil; Pinch of saffron threads, crumbled; 1 small shallot, minced; 3/4 cup cherry tomatoes, halved; 2 tablespoons canned low-sodium chicken broth; 1 tablespoon sherry vinegar; Freshly ground pepper

Servings: persons

Vegetable oil cooking spray
3 cups kosher salt
5 large egg whites, lightly beaten
One 2-pound sea bass, cleaned and scaled
4 garlic cloves, 3 smashed, 1 minced
2 flat-leaf parsley sprigs, plus 1 tablespoon finely chopped leaves
2 lemon slices, halved
2 1/2 teaspoons extra-virgin olive oil
Pinch of saffron threads, crumbled
1 small shallot, minced
3/4 cup cherry tomatoes, halved
2 tablespoons canned low-sodium chicken broth
1 tablespoon sherry vinegar
Freshly ground pepper

1
Preheat the oven to 425.
2
Line a baking sheet with parchment paper and lightly coat the paper with vegetable oil cooking spray.
3
In a bowl, stir the salt with the egg whites until evenly moistened.
4
Set the fish on the prepared baking sheet and fill the cavity with the smashed garlic, parsley sprigs and lemon slices.
5
Pat the salt mixture all over the top and sides of the fish to completely cover it.
6
Bake the fish for 25 minutes.
7
Meanwhile, heat the oil in a small skillet.
8
Add the saffron and cook over low heat for 5 minutes.
9
Add the shallot and minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
10
Add the tomatoes and cook until slightly softened, about 3 minutes.
11
Add the chicken broth and cook just until the tomatoes begin to break down, about 3 minutes longer.
12
Remove from the heat.
13
Add the vinegar and chopped parsley and season with pepper.
14
Using a wooden spoon, tap the salt to crack it; lift off the crust in large pieces.
15
Carefully remove the fish skin and lift the fillets from the bones.
16
Transfer to plates and top with the tomato vinaigrette.
17
Serve right away.

409

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 14 ingredients. The key ingredients include: Vegetable oil cooking spray, 3 cups kosher salt, 5 large egg whites, lightly beaten, One 2-pound sea bass, cleaned and scaled, and more.

Yes, Salt-Baked Sea Bass with Warm Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!