The Sea Bream in Salt with Orange, a recipe not only delicious but also impressive for Christmas. It’s preferable to purchase a large fish as it results in less waste, and the meat is more substantial. However, with smaller breams, you can make individual portions. Once cleaned, I divide it onto plates so that my guests won’t dirty their hands. This way, the table will also be cleaner. If you have a trusted fishmonger, have them gut the Sea Bream but don’t have it scaled because the skin will be more resistant. Cooking in a salt crust is excellent because it preserves all the flavors and aromas of the food.
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Here are some fish-based recipes you can prepare for Christmas:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs sea bream
- 2.6 lbs salt
- 4 egg whites
- 2 cloves garlic
- 2 tablespoons chopped aromatic herbs
- 2 oranges, zest and juice
- 1 tablespoon pink peppercorns
Tools
- 1 Baking sheet
- 1 parchment paper
- 1 Teaspoon
- 1 Bowl
- 1 Citrus juicer
How to Prepare Sea Bream in Salt with Orange
To prepare the Sea Bream in Salt with Orange, set up your workspace with all the ingredients already measured.
This way, you’ll have everything at hand, making your work simpler and faster.
Remove the guts from the sea bream, but do not scale it as you’ll need the more resistant skin.
Wash it under running water and pat it dry with paper towels.
Finely chop the aromatic herbs and place them in a small bowl.
Place two cloves of garlic in the fish’s belly along with a sprinkle of black pepper.
Then add a pinch of aromatic herbs and the zest of half an orange cut into thin strips.
If you can’t do this with a knife, I recommend a Lemon Zester.
Mix in a large bowl the salt with the egg whites, the rest of the herbs, and the grated zest of one and a half oranges.
Line a baking tray or dish with parchment paper.
Spread a thin layer of the salt mixture on it: big enough to accommodate the sea bream.
Place the fish on top and cover it with the rest of the salt mixture, pressing it with a spoon or even with your hands.
If you want to create a sort of scales as decoration, do this with the help of a teaspoon, drawing them on the salt crust but gently.
Bake in a preheated oven at 356°F, and cook for about 40 minutes, or until the crust turns golden.
Fifteen minutes before turning off, lightly crush a tablespoon of pink peppercorns and place them on the sea bream.
Finally, when cooked, break the crust, remove the skin, and place it on plates or a serving dish.
Serve your Sea Bream in Salt with Orange immediately, with an emulsion of orange juice and extra virgin olive oil.
Tips, Variations, and Storage
The Sea Bream in Salt with Orange, once cooked, can be stored in the refrigerator for a day.
Obviously, when you reheat it, the fish won’t have the same taste.
If the product is fresh, you can freeze it to use later.
Remember that defrosting should always occur slowly and strictly in the refrigerator.
Did you like my Sea Bream in Salt with Orange recipe? Follow me on the Facebook, Instagram, and Pinterest pages to never miss an update!!
Did you like my Sea Bream in Salt with Orange recipe? Follow me on the Facebook, Instagram, and Pinterest pages to never miss an update!!
