Serves 6
Preparation: 15 minutes | Baking: 30 minutes
Ingredients: 1 sea bass (1.8 kg), 2.5 kg Guérande salt, 3 sprigs thyme, 2 bay leaves, pepper
Sauce: Juice of 2 lemons, 500 g unsalted butter, salt, pepper
Gut and scale the sea bass. Preheat oven to 200°C (th. 6/7).
Season the cavity with pepper, thyme, and bay leaves.
On a baking sheet, spread 1-2 cm layer of salt matching the fish's length. Place sea bass on top, folding belly to seal. Cover completely with even salt layer, shaping smoothly by hand. Bake 30 minutes.
For sauce: Gently heat lemon juice in a small pan. Whisk in butter pieces off heat. Season with salt and pepper.
Remove from oven, crack salt crust, lift fillets, and serve with lemon sauce.
About Fleur de Sel: Top-quality Guérande salt crystals formed by wind on water's surface. Hand-harvested, aka 'menu salt.' Delicate violet flavor, just 1-2% of production.
