Sea Bass Baked in a Salt Crust with Fennel and Lemon Herb Vinaigrette

by | Nov 14, 2025 | Dill, Fennel Seeds, Fish Main Course, Main Courses, Mediterranean, Spices & Herbs, World Cuisines

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Sea Bass Baked in a Salt Crust with Fennel and Lemon Herb Vinaigrette

A whole sea bass encased in a salt crust and baked to perfection, infused with the delicate aroma of fennel and fresh herbs. Served with a bright lemon and olive oil vinaigrette, this dish celebrates clean Mediterranean flavours and flawless presentation.

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Keyword: Fish, Sea Bass, Baked, Salt Crust, Fennel
Category: Fish, Main Courses
Course: Mains, Fish
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 Servings
Calories: 251kcal
Author: MJF
Cost: £15

Equipment

  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Cutting Board & Cooks Knife
  • 1 Baking Tray

Ingredients

For the Fish

  • 1 each Whole Sea Bass about 900 g (2 lb), cleaned and scaled
  • 1 each Small Bulb Fennel thinly sliced
  • 2 each Sprigs Dill
  • 2 each Sprigs Parsley
  • 1 each Lemon thinly sliced
  • 1 kg Coarse Sea Salt 2¼ lb
  • 3 each Egg Whites
  • 120 ml Water ½ cup

For the Lemon Herb Vinaigrette

  • 60 ml Extra Virgin Olive Oil 4 tbsp
  • 30 ml Fresh Lemon Juice 2 tbsp
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Parsley finely chopped
  • 1 tbsp Fresh Dill finely chopped
  • Salt and White Pepper to taste

Instructions

Prepare the Sea Bass

  • Rinse and pat the sea bass dry, leaving the skin intact. Place thin slices of fennel, lemon, parsley, and dill in the cavity.

Make the Salt Crust

  • In a large bowl, mix the coarse salt with the egg whites and just enough water to create a soft, spreadable consistency that will hold its shape.

Encase the Fish

  • Line a baking tray with parchment paper. Spread a thin layer of the salt mixture as a base. Lay the fish on top and cover completely with the remaining salt, pressing and shaping it to follow the contour of the fish.

Bake the Fish

  • Bake in a preheated oven at 180°C / 375°F for 25–30 minutes, depending on the thickness of the fish. The salt crust should be firm and lightly coloured.

Make the Lemon Herb Vinaigrette

  • Whisk together the lemon juice and mustard, then slowly add olive oil until emulsified. Stir in the chopped herbs and season lightly with salt and white pepper.

Serve

  • Crack and remove the salt crust at the table for dramatic presentation. Peel off the skin carefully, lift the fillets, and spoon over a little vinaigrette. Serve the remainder separately.

Presentation

  • Serve the fillets on warm plates with a drizzle of vinaigrette and a garnish of fresh fennel fronds. A side of buttered new potatoes or a crisp green salad completes the dish beautifully.

Notes

Chef’s Notes
Red snapper, trout, or bream may be substituted for sea bass.
The salt crust seals in moisture, ensuring perfectly cooked, delicately seasoned flesh.
For a more aromatic version, add a few crushed fennel seeds or lemon zest to the salt crust mixture.

Nutrition

Calories: 251kcal | Carbohydrates: 2g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 0.4mg | Sodium: 193827mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 2mg

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