@icookforyou___: 10 Tips for the Perfect Salt-Crusted Sea Bass 1. Don’t scale the fish. The scales create a natural barrier that keeps the salt from penetrating the flesh. 2. Stuff the belly with parsley, garlic, and lemon — or use your favorite herbs, like thyme or rosemary. 3. Prepare the salt crust. Mix coarse sea salt with 3 lightly beaten egg whites. The texture should be moist but not runny, like wet sand. 4. Form the base. Spread about 2 cm (¾ inch) of the salt mixture on a baking tray and lay the sea bass on top. 5. Cover completely. Press the salt all around the fish to seal every part tightly. 6. Make sure the oven is preheated before baking — this ensures even cooking. 7. Cooking time: about 30 minutes for a 1 kg (2.2 lb) fish. 8. Crack the crust carefully once cooked, taking care not to break the fish underneath. 9. Clean and fillet the fish on a separate plate, so no salt falls into the flesh. 10. Enjoy it as it is. Just drizzle with good, fruity extra-virgin olive oil and maybe a pinch of pepper. Keep it simple — you want to taste the pure flavor of the fish. #seabass #spigola #cucina #tips #italianfood

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Sunday 12 October 2025 18:30:34 GMT