Salt-Crusted Sea Bream With Potato Side

  • Difficulty: Basic
  • one hour
  • One serving

Using a salt crust is always a good idea when cooking fish. It’s a fast method, which also preserves the fish’s natural flavor. Besides that, the meat will have a delicious, juicy texture. We’ve used see bream, but many types of fish can be used.

Ingredients Needed for Salt-Crusted Sea Bream With Potato Side

1 pound salt
1 lemon
1 sea bream, about 1 pound , cleaned and gutted
2 potatoes
2 garlic cloves
1 tablespoon olive oil
pepper
valerian

How to Cook Salt-Crusted Sea Bream With Potato Side

  1. Preheat the oven to 360°F/180°C.
  2. Add the potatoes in a saucepan full of simmering water. Boil them for about 15 minutes. Slice them in halves when ready.
  3. Add the salt in a large bowl with 1/2 cup (125 ml) of water. Mix it until it resembles wet snow.
  4. Slice the lemon and add a few slices inside the fish. Place a 0.8 inch (2 cm) layer of salt in a baking tray and add the fish on top. Cover it with the remaining salt, patting it and making sure there are no gaps.
  5. Bake the fish for the next 25 minutes.
  6. For the side: add the sliced potatoes in a baking tray. Add garlic, olive oil, salt, and pepper. Finish with a touch of valerian leaves and bake them for 25 minutes.
  7. Remove the fish’s salt crust by hitting it with a spoon. Peel off the remaining skin. Pour some lemon juice on top before serving.

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