Today, Jean-Pierre delights us by preparing a superb sea bass encrusted in salt, a delectable treat for seafood enthusiasts. This recipe is specially crafted for 4 to 5 people.

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  • 1 bar of 1.5 kg emptied but not shucked
  • 1/2 bunch of thyme
  • 5 laurel leaves
  • 1 lemon
  • 800 g coarse salt
  • 800 g flour
  • 160 to 200 g water
  • 5 eggs
  • Pepper
  • Olive oil


  • Preheat the oven to 130°C (gas mark 4 - 5). Remove the baking tray. Trim the tail of the fish, season the inside with pepper and stuff with slices of 1/2 lemon, small sprigs of thyme and 3 bay leaves.
  • In a large bowl, mix together the coarse salt, flour, a tablespoon of thyme flower and 2 chopped bay leaves. Add 160 g water, 3 whole eggs and 2 egg whites. Mix to a smooth paste. Add a little water if necessary. Shape into a ball and roll out with a rolling pin until you obtain an oval shape that will allow you to enclose the entire fish.
  • Place the fish on one half of the pastry, fold the pastry over the fish and seal the edges with your wet fingers. The fish should be well sealed. Trim the excess pastry. Place the fish on the baking tray lined with baking parchment. Place in the oven and cook for 1 h 30. Remove from the oven and cut the crust halfway through, using a sharp knife. Remove the top shell. The skin will be pulled away by the crust. Serve as is, with a fruity olive oil and lemon.
  • Unlike the shell, the salt crust does not penetrate the interior or the flesh of the fish. Nor does it dry out the flesh and is much easier to 'break'.

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