Bar en croûte de sel avec salade d’endives à l’orange

Sea Bass Baked in Sea Salt with Chicory & Orange Salad

Preparation info
  • Serve


    • Difficulty


    • Ready in

      45 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

This is a typical brasserie dish found all over France and can be made with either sea bass or sea bream. When baking in a sea salt crust, it is always better to cook the whole fish rather than fillets because it makes the flavour so much better. It is slightly less practical because you have to pick out the bones afterwards – but what you lose in convenience you gain in flavour. The combination of the fish with the chicory and citrus salad makes this a light, refreshing dish that zings! An