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Sea bream with salt crust

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Ingredients for 4 servings:

  • 1 fish (sea bream, gilthead sea bream), about 1 kg, ready to cook
  • 2 kg salt, coarse
  • 2 lemons, untreated
  • 1 bunch of parsley
  • 2 bay leaves
  • some olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter a lemon and place it inside the belly of the fish along with parsley and bay leaves. Drizzle a little water over the salt. Cut the second lemon into thin slices. Brush the fish with olive oil. Sprinkle a 1 cm thick layer of salt into an ovenproof dish, then place lemon slices on top, followed by the fish, then more lemon slices and salt. The fish must be completely covered. Cook the sea bream in a preheated oven at 250°C for about 20 minutes. Remove the salt crust and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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