Salted Sea Bass

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Salted Sea Bass

Talk about Sea bass

Enjoy a restaurant style dinner at home with a Paleo Recipe!

Whenever we go out for dinner and I see "branzino" on the menu I order it for my dinner! This is a typical fish from the Mediterranean sea. This fish goes back to our ancient romans who loved sea bass. Sea bass can grow to about 3 feet long but are generally caught while they are still small. If you find this delicious fish on the menu - give it a try! Especially when it is served table side… Makes the experience a little special.

I like to prepare a whole sea bass for this recipe. You can ask while at your fish market to prepare the sea bass (or any other fish) for you but here are the steps to do this at home!

Steps to prepare a whole fish

  • Using scissors trim the fins.
  • Next take a sharp knife and run it along the full length of the belly of the fish starting from the lower end. **For grilling you do not need to remove the scales.
  • Cut at an angle into the back of the head on both sides, and then one cut on the underside. Remove any innards. You can remove the head or not depending on your presentations or desired preparation.
  • Rinse the entire fish using cold water.


  • 2-3 pounds sea salt
  • 1 whole sea bass (1 1/2-2 pounds)
  • 1 lemon, sliced
  • 1 fennel bulb, chopped
  • Handful fresh dill


  1. Preheat oven to 425 degrees F. Prepare an oven-safe baking dish by layering a mound of sea salt. Dampen with a few drops of water to help make a crust.

  2. Take sea bass and fill with lemon, fennel and fresh dill.

  3. Place fish on the mound of salt and add additional dill around the fish on the baking dish.

  4. Bake for 40 minutes. 

  5. To serve crack open the salt and fillet the fish. Enjoy

  6. Steps to Fillet a Fish

    • With a spoon hit the salt to break it open and remove. Using a sharp knife, cut the fish just behind the gill plate until the blade touches the backbone. Carefully slice down the length of the backbone until you reach the tail using the sharp edge of your blade. Flip the fish over and repeat the the other side.
    • Next you need to remove the rib bone. Slice between the rib bones and the meat from the fish and using your fingers pull the bone out.
    • Gently rubbing your fingers along the fish feel for any additional bones. If there are little bones you may want to use small pliers or tweezers but also let your guests/family know that there may be little bones in the fish you could have missed.

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