{"id":4108,"date":"2019-06-13T12:00:26","date_gmt":"2019-06-13T10:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/sea-bass\/"},"modified":"2026-05-28T10:43:17","modified_gmt":"2026-05-28T08:43:17","slug":"sea-bass","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/sea-bass\/","title":{"rendered":"Sea bass"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.  <\/p>\n\n<h2 class=\"wp-block-heading\">For 2 small sea bass of 350\u2013400 g:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Preparing the salt crust: mix 1.5 kg of coarse salt with water and 3 egg whites<\/li>\n\n\n\n<li>Coat the bottom of the baking dish with a layer of this preparation<\/li>\n\n\n\n<li>Gut the sea bass and coat them with a knob of butter, coriander, and a slice of lemon<\/li>\n\n\n\n<li>Place the sea bass in the baking dish, cover them completely with salt, and bake for 25 minutes at 200\u00b0C<\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Serve with a <a href=\"https:\/\/shop.famillerouvinez.com\/collections\/vin-blanc-new?filter.p.m.custom.cepage=Petite+Arvine\" target=\"_blank\" rel=\"noopener\">Petite Arvine<\/a>, whose citrus aromas and saline finish will pair perfectly with the sea bass.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2013400 g: Serve with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4109,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4108"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4108\/revisions"}],"predecessor-version":[{"id":4110,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4108\/revisions\/4110"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/4109"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4108"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}