Pescado a la Sal

Preheat the oven to 200°C (400°F). Rinse and pat dry the Sea Bass; remove the guts, score the skin lightly on both sides, and stuff the cavity with thin slices of Lemon.

In a bowl, combine the Coarse Sea Salt with the Egg Whites and mix until the salt is moistened and holds together like damp sand—this will form the sealing crust.

Spread a thin layer of the salt mixture on a baking sheet, place the prepared fish on top, then completely cover the fish with the remaining salt mixture, pressing to form an even, sealed crust.

Bake on the middle rack until the crust is firm and lightly browned—about 25–30 minutes for a medium whole fish (roughly 1–1.2 kg).

Remove the fish from the oven and let it rest 5–10 minutes. Crack the salt crust with the back of a spoon or a small mallet, peel away the crust, and discard the salt.

Gently lift the fillets from the bones, drizzle with Extra-Virgin Olive Oil and a squeeze of lemon, then serve immediately.