Salt-baked fish

Salt-baked fish


  • 1 fish weighing about 1.2 kg (sea bass, sea bream, gilthead bream, dentex)
  • 1.5 kg coarse cooking salt
  • 1 lemon
  • rosemary and sage
  • P.D.O. Riviera Ligure oil


Gut and wash the fish but don’t remove the scales. Pat dry with kitchen paper. Place a sprig of rosemary and sage in the stomach. Cover the bottom of a baking dish with half the coarse salt, lay the sea bass on top and cover with the remaining salt. Bake in a hot oven (220°C) for about 45 minutes until the salt has formed a hard crust.
Remove the baking dish from the oven, break open the salt crust, cut the fillets into portions and serve with a drizzle of olive oil and a few drops of lemon juice.
Your salt-baked fish is ready!

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