Sea bream in salt

Time 45 minutes - Doses 4

Sea bream in salt is a simple dish to prepare, within the reach of even the least experienced cooks. The cooking technique is extremely healthy, as it does not require the addition of fat: the crust that you will build around the fish, in fact, will allow you not only to flavor it, but to let it cook slowly, in its own juices.

The humidity that will form inside will keep the sea bream soft and cooked to perfection.

Sea bream in salt is suitable for a diet, thanks to its modest calorie content (on average 300 kcal per portion!), but also for a special dinner: breaking the crust and filleting the fish in front of your guests will guarantee a sure scenographic effect.

To make this dish even more beneficial, we suggest using whole salt: as it is a product that has not been chemically treated, it contains numerous trace elements, which have positive effects on physiological processes and the immune system. You can serve your sea bream in salt with a classic side dish of baked potatoes, or, for an option that respects the light soul of this second seafood dish, a fresh salad, a caponata, or even, why not, a nice selection of crudités, to accompany a dressing based on lemon and pink pepper.

In any case, simple side dishes are recommended, to leave the place of honor to this dish, a real triumph of gifts from the sea.

Gilhead bream in salt: preparation

For this recipe you will have to gut the sea bream, but without scaling them. If you are not experienced, have the fishmonger do this. The fish should then be washed and dried, with extreme care. At this point, prepare the salt: you will have to mix it with the chopped fresh thyme leaves, until it becomes a homogeneous mixture to your taste.

Start by preheating the oven to 180°. In the meantime, you will start preparing your salt crust.

Take a baking tray and spread the salt and thyme mixture, so as to form a layer about a centimeter thick. Place the fish on the salt base. You can insert a few sprigs of fresh thyme in the belly of the sea bream, for a more intense aroma. Now spread the remaining mixture of coarse salt and thyme on the fish, taking care to cover them perfectly, so as to have perfect cooking and not dry out the sea bream.

Place in the oven and leave to cook for 40 minutes. Once cooked, let the pan with your sea breams cool for a few minutes.

The time has come to break the crust and move the fish to a cutting board, after completely removing the salt. All that remains is to fillet the fish and serve them, perhaps with a drizzle of extra virgin olive oil or a squeeze of lemon.

Thyme is an ideal combination for sea bream, but there is nothing to stop you from experimenting with your favorite spices, from coriander to mint, to the more Mediterranean basil.

Some chefs mix the salt with a couple of beaten egg whites, to make the crust more resistant: if you decide to try this system, be careful to add the salt slowly and always mix the egg whites from the bottom up so as not to deflate them.

If you use whole salt, however, the advice is to leave it natural, preserving its flavor and its extraordinary properties.