Sea bass with herbs in salt crust


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 1 sea bass weighing 2 kg
  • 1 bunch basil
  • 1 bunch dill
  • 3 kg coarse salt
  • 100 ml very good quality olive oil

1 baking tray


Have your fishmonger clean the sea bass, removing the guts via the gills. Place the herbs inside the fish.

Preheat the oven to 200°C.

Make a layer of coarse salt on a baking tray, place the sea bass on top, cover it completely with salt and bake for 35 minutes.

Let it rest for 10 minutes, then break the crust – and the bread!

Serve the fish with a drizzle of olive oil.