Salt-crusted sea bass with orange sauce

    55 min

    Branzino (European sea bass) is very popular in Italy. In this chic and light recipe, it is cooked in a salt crust and served with a tasty orange sauce. A great fish dish to serve for special occasions such as Christmas eve, New Years eve or Valentines's day.

    3 people made this

    Serves: 2 

    • For the salt crust
    • zest from 1 orange, divided
    • 1.8kg sea salt
    • 2 egg whites
    • For the sea bass
    • 2 sprigs rosemary
    • 2 whole branzino or European sea bass
    • For the sauce
    • 1/2 teaspoon sugar
    • 1 teaspoon potato starch
    • 2 tablespoons orange juice
    • 7 or 8 tablespoons single cream
    • 1 pinch salt, or to taste
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment paper.
    2. Mix half of the orange zest with 1.8kg of sea salt and 2 egg whites; set aside.
    3. Place one sprig of rosemary in the cavity of each fish. Cover the baking pan with a thick layer of prepared salt (using about half); lay the fish on top and cover with remaining salt. Press down on salt to make it compact.
    4. Bake in preheated oven for 30 to 40 minutes.
    5. For the sauce: Place remaining orange zest, sugar, potato starch, 2 tablespoons orange juice and cream. Season to taste with salt; stir with a whisk and cook on low heat for a few minutes to thicken slightly. Set aside.
    6. Remove fish from oven; crack the salt crust and gently remove the fish. Discard head and tail, skin and bones. Arrange the fillets on a serving plate.
    7. Serve with orange sauce and season with freshly grated black pepper.

    See it on my blog

    Read this recipe on my blog (only in Italian)

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