Herb-stuffed sea bass in a sea salt crust

01. February 2013

Cook Star: For 4 persons


  • 1 whole sea bass, gutted, scaled, about 1-1.2 kg
  • 20 g fresh dill
  • 8 g fresh thyme
  • 20 g fresh basil
  • ¼ tsp fennel seeds
  • 1 organic lemon, washed
  • Approx. 2 kg sea salt
  • 80 g egg white
  • Approx. 120 g water 

Preparatory work

  • Wash the sea bass out well with cold water, pat dry with kitchen towel and cut off fins
  • Wash, pluck, pat dry and finely chop dill, thyme and basil
  • Mix sea salt with egg white, then add water so that the salt mass has the consistency of damp sand.
  • Cut organic lemon into slices
  • Line gratin dish with baking paper
  • Pre-heat oven to 200 °C 


Mix chopped herbs with fennel seeds and fill the abdominal cavity of the sea bass with this and the slices of lemon.

Use half of the sea salt to form a bed the length and breadth of the fish.

Then place the sea bass on the bed of salt and completely cover with the rest of it completely with the salt mixture. Make an edge by pressing all round it so that after baking the salt lid can be removed easily. Place the sea bass in the pre-heated oven and bake for approx. 30 minutes.

Once cooked, strike the salt lid with a large knife in front of your guests and carefully remove the lid. Cut the sea bass into portions and serve.


Serve with olive oil mayonnaise. New potatoes go with this together with oven-cooked Mediterranean vegetables.

Rudolf Lehmann

Herb-stuffed sea bass in a sea salt crust

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