Sea bass in salt is the cleanest and healthiest technique for cooking fish. The salt crust creates an oven within the oven: steam is trapped, the meat cooks in its own juices, and the result is incredibly juicy fish without a single drop of added fat.
Mediterranean
Sea bass in salt with lemon aioli
Whole sea bass in salt, juicy and full of flavor. Served with homemade lemon aioli. Healthy Mediterranean recipe, without added fat.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 42 g
- Fiber 0 g
- Carbohydrates 1 g
- Fat 7 g
- Sodium 320 mg
Story behind the dish
Preparation
Sea bass in salt with lemon aioli is a preparation from Spain with easy difficulty. Reserve about 40 minutes in total (10 for mise en place and preparation, 30 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 sea bass of 600 g each (clean).
- Have ready: 1.5 kg of coarse sea salt.
- Have ready: 2 egg whites.
- Have ready: Fresh rosemary and thyme to flavor.
- Have ready: For the lemon aioli: 2 cloves of garlic, 200 ml of mild olive oil, 1 egg, juice of ½ lemon, salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Preheat the oven to 200°C
Preheat the oven to 200°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Mix the coarse salt with the egg whites until you get a paste.
Mix the coarse salt with the egg whites until you obtain a paste. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Add rosemary and thyme inside the sea bass
Add rosemary and thyme inside the sea bass. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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on a tray
On a tray, spread a 1 cm bed of salt; Place the sea bass and cover them completely with the rest of the salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Bake 25-30 min (calculate 15 min per 500 g of fish)
Bake for 25-30 min (calculate 15 min per 500 g of fish). Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Prepare the aioli: crush garlic
Prepare the aioli: crush garlic, egg, salt and lemon; Add the oil in a thin stream until emulsified. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Open the scab with a sharp blow; Carefully remove the skin and serve…
Open the scab with a sharp blow; Carefully remove the skin and serve the fillets with the aioli. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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