Herb and salt crusted bass

Preparation time:45 mins.


A unique tasting recipe thanks to Well Bouillon


  • 1 bass weighing about 800g/1kg
  • 1,5Kg coarse salt
  • 3 egg whites
  • 1 lemon
  • 1 orange
  • 1 lime
  • Well Granulated Bouillon N. 5 Fish
  • Dill
  • Thyme
  • Extra virgin olive oil
  • Pepper


Gut and rinse the bass with cold water. In the end it should be dried, but with the scales still well-attached.
Grate the rinds of the 3 citrus fruits and put together half the zest with the salt and egg whites. Mix it all together Put the herbs, a dusting of Well Granulated Bouillon N. 5 Fish, the other half of the zest and a grinding of pepper inside the bass.
Line a baking dish with baking paper. Make a bed with the salt mixture. Lay the fish on the bed and cover with the rest. At this point, cook the fish with its crust in a pre-heated oven at 200 for 25 minutes.
Remove from the oven, break the crust, fillet the fish by removing the skin and serve immediately.