Baked sea bream in salt crust is a light and refined fish main course. Its highly decorative appearance complements an easy preparation where the sea bream cooks in its own steam, retained by the salt crust.
This allows it to cook without added fats, enhancing both its lightness and flavor.
Serving it will spark curiosity among your guests, who will be captivated by this dish that truly stands out.
Remove the fish from all the salt using spatulas to avoid burns.
Make sure to clean the sea bream thoroughly, serving it in fillets without the skin and bones. Your guests will feel like they’re at a restaurant!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 609.31 (Kcal)
- Carbohydrates 5.96 (g) of which sugars 5.03 (g)
- Proteins 103.69 (g)
- Fat 19.02 (g) of which saturated 5.57 (g)of which unsaturated 13.56 (g)
- Fibers 0.13 (g)
- Sodium 484,475.87 (mg)
Indicative values for a portion of 390 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs sea breams (2 gutted sea breams)
- 88 oz coarse salt
- 2 cloves garlic
- as needed rosemary
- as needed thyme
Tools
- 1 Baking Tray oven tray 10 x 14 inches
Steps
Prepare the sea bream (2 of about 1.1 lbs each) in coarse salt, wash the fish under running water, after gutting.
Do not remove fins, tail, or scales.
Dry the sea breams well with paper towels, including inside the belly.
Season the inside of the fish with garlic, thyme, and rosemary.
In a baking tray slightly larger than the sea breams, create a uniform layer of salt, about a quarter inch thick.
Place the fish on top and cover well with coarse salt.
Bake at 356°F for 30 minutes, on the lower-middle rack of a preheated static oven. Let cool inside the salt crust for about 10/15 minutes before removing.
The sea breams in salt crust are now ready.
Bring to the table the fillets, already freed from head, bones, and skin, which will come off very easily. Ensure the fish flesh remains clean from salt.
Serve in the classic way with a drizzle of raw olive oil and, if preferred, a squeeze of lemon.
For those who wish to achieve a hard and compact crust, to crack open with a knife when serving, simply mix egg white with the salt.
Calculate 1 egg white for each kilogram of salt. Alternatively, you can use about half a glass of white wine for each kilogram of salt used.
With the mixture obtained by blending the two ingredients in a bowl, create both the underlying salt layer and the one covering the fish.
Consume immediately after preparation, otherwise store the fish well-sealed in the fridge for no more than one day.
Consume immediately after preparation, otherwise store the fish well-sealed in the fridge for no more than one day.
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