Salt-Baked Sea Bass with Fennel and Citrus Oil
65 min 1 serving 400 kcal · 42 g proteinLevel: Expert
The nutritionist's note
The salt crust steams the fish in its own moisture: impossible to dry out, and the flesh stays pearlescent. The fish only absorbs salt through the skin, which is then removed.
Ingredients
1 serving
- whole sea bass350 g
- coarse salt400 g
- egg white1 piece · 35 g
- fennel150 g
- lemon60 g
- olive oil12 g
Method
- 1
Mix the coarse salt with an egg white to form a mouldable paste.
- 2
Enclose the whole gutted sea bass in this crust, the cavity filled with fennel and lemon.
- 3
Bake for 30 minutes at 200 °C, then rest for 5 minutes.
- 4
Crack the crust, lift the fillets and finish with oil infused with citrus zests.
Nutrition facts
per serving
| Energy | 400 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 12 g |
| Fat | 20 g |
| Fibre | 5 g |
| Iron | 1.8 mg |
| Vitamin B12 | 3 µg |
Potential allergens
- fish
- eggs
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