Sea bass in a salt crust (zeebaars in zoutkorst)
A festive whole sea bass baked in a salt crust with lemon and thyme, served with olive oil, black pepper, and pan-fried potatoes.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C / 390°F.
- 2
Mix the coarse sea salt with the egg whites until it looks like wet sand and just starts to hold together.
- 3
Spread a thick layer of the salt mixture on a baking tray. Place the sea bass on top.
- 4
Stuff the fish with lemon slices and fresh thyme. Place some lemon slices on top of the fish as well.
- 5
Cover the fish completely with the remaining salt mixture, pressing it down gently so the fish is fully sealed.
- 6
Bake in the oven for 30 minutes at 200°C.
- 7
Meanwhile, pan-fry the boiled potatoes in olive oil with garlic and thyme until golden.
- 8
Remove the fish from the oven and let rest for 2–3 minutes.
- 9
Crack open the salt crust, lift out the fish, remove the skin, and serve the juicy flesh with good olive oil and a touch of black pepper. No salt needed.
- 10
Serve with the pan-fried potatoes and a glass of cava.
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