Home » Sea bass baked in salt

Sea bass baked in salt

by Ada Parisi
5 min read
Pesce al sale: cottura facile in forno

Sea bass baked in salt: a second simple and good seafood, with a tasty contour and different from the usual, potato with lemon and mushrooms. The salted fish is a healthy dish, good, without added fat and easy to prepare: if the fish is fresh, its taste is already perfect, but it can illuminate and enhance with a contour to make the bass in salt a complete and elegant dish. I think a rich accompaniment such as potatoes and mushrooms to be perfect to make the salted sea bass the perfect dish for your Sunday menu or Holidays.

Is, in summer, when it is time tomato and basil, try my DENTICE VINAIGRETTE SALT WITH TOMATO AND BASIL the sauce is aromatic and delicious and absolutely deserves you to proviate.

The cooking of the fish with salt

You will know already that cooking the fish in salt is a natural and very healthy cooking. Is’ carried out in high-temperature furnace, about 200 degrees: fish cooked in a kind of natural oven, created by salt, that releases steam. The meats, who do not lose fluids, remain soft and juicy. The cooking time varies depending on the weight of the fish: orientativamente you have to consider about 30 minutes per pound of fish.

Or: if you bake a fish from a salt pound will cook 30 minutes, if it weighs a pound and a half about 45 minutes. you can either use the salt is table salt, These may simply be mixed with a little water and then placed on the fish in order to cover it completely.

The alternatives for cooking fish

Alternatively, If you must cook whole fish of medium-large size, and look for a cooking technique alternative to cooking salt, I suggest you try the CRAZY WATER FISH with its tasty sauce based on tomatoes and parsley or richer BAKED FISH TO PALERMITANA, open book and covered with a breading made with breadcrumbs and herbs. If you must cook a fish steaks, such as swordfish, look at the VIDEO RECIPE OF SICILIAN SWORDFISH with olives, capers and tomatoes: simple, fast and good. Have a good day!

Pesce al sale: cottura facile in forno


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a bass from about 1 kilogram (gutted and with scales)
1,5 kilos of salt (big or up, I used fine salt)
4 yellow potatoes, bakery
porcini mushrooms, to taste
a clove of garlic
extra virgin olive oil, to taste
parsley, to taste
organic lemon juice
salt and pepper, to taste


Sea bass baked in salt, with potatoes and mushrooms

To prepare sea bass in salt, You need to preheat the oven to 200 degrees static.

Wash and dry carefully sea bass. Line a baking sheet with parchment paper.

Place in a bowl with salt, pour half a glass of water and mix with your hands: you have to get a slightly wet salt, a bit 'like the sand, you can compact around the fish. Place at the bottom of the baking dish on a bed of salt, compacting it with the tip of your fingers. Arrange the fish and cover with the rest of the salt, taking care to put one layer a bit 'more often on the tail, that being thin bake before. Compacting the salt around the fish, as you see in the picture, and cook for 30 minutes. Remember that salted fish cooks about 30 minutes per kilo of fish, so if your bass weighing more than a pound must calculate accordingly the cooking time.

While the salt baked sea bass, prepare the outline. Peel the potatoes and clean the mushrooms eliminating the extreme part of the stem and any excess soil. Wash the potatoes and cut into wedges. Finely chop the parsley. Fry in a pan the garlic (flatten slightly using the blade of a knife plate) in extra virgin olive oil, Then add the potatoes, salt and pepper. Fry the potatoes until golden brown, then cover and cook until potatoes are tender. Set aside the potatoes and, in the same Pan (if necessary, add a little oil), jump over high heat porcini mushrooms cut into pieces. When the mushrooms are golden add a little salt and pepper, potatoes, chopped parsley and lemon juice. Cook for a minute or two and set aside.

When the salted sea bass will be ready, remove the crust of salt engraving it with a sharp knife, then remove the skin of the fish with the scales (thanks to the steaming will not have problems, the skin will come off by itself) and cut the fillets. Serve the fillets of sea bass in salt with the side dish of potatoes and mushrooms with lemon and good appetite!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


elisabetta corbetta 16 December 2018 - 09:12

Very good I tried to cook it
A big kiss

Antonio 15 December 2018 - 08:28

hello Alda, I love the salted fish (sea ​​bream and sea bass not) but do not understand the “sprinkle with a little water….”. Why? And if the salt bath, nn cola off the fish? Hello and thank you. Antonio

Ada Parisi 15 December 2018 - 12:23

Hello Antonio. The salt gets wet with 2 or 3 tablespoons of water no more, so that then compact it is easier on the fish. In practice, the presence of water causes in baking to form a compact crust and also, evaporation of the water creates atmosphere almost steam which makes the softer meat. Do not worry it does not leak anything. You must obtain a consistency like that of damp sand. Dear greetings, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.