This recipe is extremely easy and the result is guaranteed. I love it because this preparation requires very little time and effort.
The fish cooked this way is delicious and light, and this method keeps all the fish’s properties intact.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing the salt-crusted sea bream
You really need just a few ingredients to prepare this fish:
- 1.3 lbs sea bream (fresh or farmed)
- 2 egg whites
- 2.2 lbs coarse salt
- to taste herb mix
- to taste lemon juice
Tools
For the success of this dish, you’ll need a simple baking dish. The one I use, I recommend it because it has a great advantage over other oven trays: the height. With about 3 inches, it offers enough space to also cook multi-layered lasagna, chicken, etc.
Another great advantage is the scratch resistance of the ceramic; when I happen to use a knife and/or spoon, the dish does not scratch.
The non-stick coating is fantastic, nothing sticks. This not only ensures a better result but also makes cleaning quick.
You can find it in different colors; I got it in white, but it’s also available in blue and pink.
I’d love to know what you think. 🙂
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- 1 Baking Dish Large Ceramic Baking Dish – Non-Stick and Scratch Resistant – High Rim
Steps
I had the sea bream cleaned by my fishmonger for convenience, so I only had to wash it under running water.
I then put the coarse salt in a bowl, added the two egg whites, and mixed well.
I placed a first layer of salt on the bottom of my baking dish, laid the fish on the salt, sprinkled it with the herb mix, and covered it completely with the remaining salt.
I baked it at 350 °F for 35 minutes. With a knife, I broke the salt crust, extracted the fish, and cleaned it; you’ll see that the skin comes off easily.
I served the fish with a simple drizzle of olive oil and/or lemon juice, completing my dish with a simple salad with cherry tomatoes dressed with a drizzle of balsamic vinegar.
Why use egg whites?
Simply because using egg whites instead of water prevents the crust from breaking during cooking, resulting in a better outcome.
Tip.
It’s recommended to remove the crust to prevent the fish from absorbing too much salt.
