Summer is arriving, bringing with it light fish dishes. To cook sea bass or sea bream, I like to coat them in a salt crust. This requires a little more work, but the cooking is slow and very even, ensuring the fish remains very juicy.
For 2 small sea bass of 350–400 g:
- Preparing the salt crust: mix 1.5 kg of coarse salt with water and 3 egg whites
- Coat the bottom of the baking dish with a layer of this preparation
- Gut the sea bass and coat them with a knob of butter, coriander, and a slice of lemon
- Place the sea bass in the baking dish, cover them completely with salt, and bake for 25 minutes at 200°C
- Remove the skin from the fish, lift the fillets, and enjoy them with a light seasoning of salt, some melted butter, and a few drops of lemon.
Serve with a Petite Arvine, whose citrus aromas and saline finish will pair perfectly with the sea bass.
