Fire-Grilled Sea Bass in Salt Crust
FISH
After delicate oysters, gently warmed and gratinated on the OFYR, this sea bass takes centre stage. Grilled in a fragrant salt crust with thyme and lemon, the fish stays beautifully tender and full of flavour. A refined yet rustic dish that captures the essence of cooking over fire, perfect to impress guests around the table.
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INGREDIENTS
1 whole sea bass, cleaned (but with skin and scales intact) 2 organic lemons 1 bunch fresh thyme (you can also use rosemary or sage) 2 kg coarse sea salt Freshly ground black pepper
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01Oysters
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02Sea Bass
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03Salt Crust
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04Oisters
1 whole sea bass, cleaned (but with skin and scales intact) 2 organic lemons 1 bunch fresh thyme (you can also use rosemary or sage) 2 kg coarse sea salt Freshly ground black pepper
Prepare the Sea Bass
Slice one of the lemons into thin rounds. Stuff the belly of the fish with the lemon slices and plenty of fresh thyme, then season the inside with black pepper.
Salt Crust
In a bowl, mix the coarse sea salt with a splash of water until it feels like damp sand. This helps the crust hold its shape.
Spread a thin bed of salt onto the hot OFYR plate, just large enough for the fish to rest on. Lay the sea bass on top and cover it completely with the remaining salt. Gently press the salt in place to seal.
Grill on the OFYR
Grill for 30 to 45 minutes, depending on the size of your fish. The salt will harden into a fragrant crust that protects the flesh as it cooks.
Serve
Carefully remove the crust from the grill. Crack it open using the back of a knife or tongs and peel away the salt and skin.
Cut the second lemon into wedges and serve alongside the tender, steaming fillets. Garnish with a few extra thyme sprigs.
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