Salt-Crusted Whole Sea Bass with Lemon-Oregano Oil

Steps

1. Step 1

   Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

   425°F

2. Step 2

   Pat the fish dry inside and out with paper towels, including the cavity. Season the cavity with the black pepper, then tuck in the lemon slices, oregano sprigs, parsley sprigs and smashed garlic. Don't season the outside — the crust does that.

   10 min

   • 1 whole sea bass, about 2 lb, scaled and gutted
   • 1 lemon
   • 4 sprigs fresh oregano
   • 4 sprigs fresh parsley
   • 2 cloves garlic
   • 1/2 tsp black pepper
3. Step 3

   In a large bowl, stir the salt, egg whites and water together with your hands until the mixture looks like damp sand and holds together when squeezed. Add a splash more water if it feels dry.

   5 min

   • 3 lb coarse sea salt or kosher salt
   • 3 egg whites
   • 1/2 cup water
4. Step 4

   Spread about a third of the salt mixture on the parchment in a fish-shaped bed roughly 1/2 inch thick. Lay the fish on top, then pack the rest of the salt over it, pressing firmly so the fish is completely sealed except for the head and tail, which can peek out. There should be no gaps.

   5 min

   • 1 whole sea bass, about 2 lb, scaled and gutted
5. Step 5

   Bake until the crust is hard, dry and lightly golden, 30 to 35 minutes for a 2 lb fish. If you want to check, push an instant-read thermometer through the crust into the thickest part: it should read 135°F.

   35 min, hands-off · 425°F

6. Step 6

   While the fish bakes, whisk the olive oil, lemon juice, chopped oregano, lemon zest and a pinch of flaky salt in a small bowl until combined. Set aside at room temperature.

   5 min

   • 1/2 cup extra-virgin olive oil
   • 3 tbsp lemon juice
   • 1 tbsp fresh oregano leaves
   • 1/2 tsp lemon zest
   • flaky salt
7. Step 7

   Let the fish rest in its crust for 5 minutes, then bring it to the table. Crack the crust by tapping firmly along the top with the back of a heavy spoon, and lift the pieces away. Brush off any loose salt and peel back the skin.

   5 min, hands-off

8. Step 8

   Lift the top fillets off the bones with a spoon and spatula, then lift away the backbone to free the bottom fillets. Discard the lemon and herbs from the cavity. Plate the fish and spoon the lemon-oregano oil generously over each portion, whisking it again first.

   • 1/2 cup extra-virgin olive oil

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026