Cooking School: Sea Bass in Salty Crust/Spigola al sale

Sea Bass in salty crust,
prepared by Maizza Chef Vito Giannuzzi


Ingredients/Preparation for 4 persons

• 500-700 g sea bass, cleaned and scaled
• freshly ground black pepper
• 1 kg of coarse sea salt
• 1 lemon zest
• 1 egg white, with 2 tablespoons of water, lightly beaten
• 4 tbsp of water
• 1 deep-sided roasting tin
• 1 large bowl
• 1 spoon
• 1 serving dish

In a bowl, mix the sea salt, the lemon zest and the beaten egg white. The mixture should stick together. If it is too crumbly, add a couple of tablespoons of water to get the right consistency. Put one third of the salt in the roasting tin and place the fish on top. Completely cover the fish with the rest of the salt mixture. Make sure the whole fish is concealed by the salt as this will seal it and keep all the aromas and flavours inside. Put the tin into the oven and bake for 35-40 minutes. When the fish is cooked, remove it from the oven. Carefully crack open the salt case using a heavy knife and remove the fish. Serve the sea bass off the bone with a drizzle of olive oil and a slice of lemon. Tasty on its own as well as with a selection of steamed vegetables.