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Salting striped bass fillet

Yves Mattagne applies this method among others for striped bass fillet.

Main ingredient: striped bass fillet


  • 150 grams of striped bass fillet
  • coarse sea salt
  • olive oil


  1. Cover the striped bass fillets with coarse sea salt, depending on their thickness.

  2. Leave 5 to 10 minutes and then rinse under running tap water for 10 to 20 min.

  3. Heat olive oil in a pan and bake the fish on the side with the skin.

  4. When the skin is crispy finish baking in an oven at 200 °C for 1-2 minutes maximum.

Yves Mattagne

Chef & Owner @ Sea Grill

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