Sea bream in salt crust is a tasty fish main course, easy to prepare and very light.
The salt forms a crust around the fish, absorbing the fattier parts, while the fish remains moist and tasty, with just a few simple ingredients. Choose good sea bream from your trusted fishmonger, and have them cleaned if you are not an expert, and in a few steps you’ll have a tasty fish main course perfect for any occasion.
Read how to make sea bream in salt crust with the simple and easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 sea bream (medium-sized, 300g each, already cleaned)
- 1 carrot
- Half stalk celery
- 2 cloves garlic
- parsley
- sage
- extra virgin olive oil
- coarse salt (in abundance)
- fine salt (a pinch)
Preparing Sea Bream in Salt Crust
Peel the garlic cloves and chop them together with a bunch of parsley.
Peel the carrot, wash the celery stalk removing any strings, and chop them along with a few sage leaves.
Gather everything in a bowl, add a pinch of fine salt, and mix thoroughly.Rinse the sea bream under running water and evenly divide the prepared aromatic mixture inside the two fish.
Place a generous layer of coarse salt at the bottom of a baking dish.
Place the fish on the salt without overlapping them, then completely cover them with another layer of coarse salt about a quarter inch thick, leaving the eyes exposed (this will help to assess perfect cooking).Bake in a preheated static oven at 392°F for about half an hour: the sea bream in salt will be cooked when their eyes turn white.
Free the fish from the salt, then serve them with a drizzle of extra virgin olive oil and a few slices of lemon.
Notes
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