The Bream in salt crust is a very tasty and easy to prepare fish main course, thanks to this ancient cooking method. The fish meat will remain tender and juicy, preserving the flavor and aroma, and can be served simply with a drizzle of olive oil and lemon juice.
The bream in salt crust is excellent accompanied by a side of roasted potatoes, or a simple salad, and you can also serve it with croutons and the legendary green sauce. Any side or sauce pairs well with this delicious fish cooked in a salt crust.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs bream (1 whole bream)
- 2.2 lbs coarse salt
- 2 cloves garlic
- 2 slices lemon
- 1 sprig rosemary (fresh)
- 1 chili pepper (small (optional))
Steps
Eviscerate and scale the bream, then rinse it under running water. Pat it dry with paper towels.
Place a clove of garlic in the gills, the other clove in the belly along with the lemon slices, the sprig of rosemary, and the small chili pepper (optional).
In a baking dish of the bream’s size, pour half of the coarse salt on the bottom and place the stuffed bream on top.
Cover the bream with the other half of the coarse salt and compact it well over the fish and all around.
Preheat the oven to 392 degrees Fahrenheit and cook the bream for 30 minutes.
After cooking, gently remove the salt crust from the fish and serve the bream with a drizzle of raw olive oil and lemon juice.
