Salt-baked sea bream

Cooking in salt is a very simple technique that gives excellent results when enjoying fish. Today Noelia, author of La Cucharina Mágica, answers all the questions that always come up and explains in a very easy way how to make sea bream baked in salt. Let's get to it!

The truth is that, until quite recently, about a year ago, I started cooking fish in salt. I tried it for the first time like most people try new recipes, a little scared and uncertain about the outcome. Since that first time, I have made it practically every month — we love it!

Salt-baked fish is above all a very easy recipe, accessible to all skill levels and with guaranteed success. Cooking in salt is also a very healthy technique that allows us to savor the fish at its fullest, without any seasoning beyond the fish's own juices and aromas and the salt.

For those of you new to this type of cooking, I imagine many doubts will arise, so here is a summary of the most common ones:

Can I do it with any fish?

Yes, although the most commonly used are sea bass and sea bream, this technique works with other fish and even with meats and poultry.

Will the result be overly salty?

No, the fish or meat absorbs only the necessary amount of salt; it will never be salty.

Can I use any salt?

Yes, as long as it is coarse. However, I recommend buying the salt specifically meant for cooking; it is coarser and prevents it from penetrating the meat or fish (such as sal gruesa de Guérande).

How do you prepare the fish to cook it this way?

It is very important that the fish has scales, so the salt will stick to them and it will be much easier to remove the salt crust. Preparation is as simple as putting a thick layer of salt, placing the fish on it, and covering with plenty of salt until the fish is completely covered.

Should I add anything else to the salt?

Although many recipes add egg white, it is not actually necessary for the fish to cook evenly. What you can add is pepper or garlic to flavor the salt. Another way to add a touch is to stuff the fish with parsley, garlic, or other aromatic herbs.

How long should I leave it in the oven and at what temperature?

The temperature should be 220ºC, and we must ensure the oven is very hot when we put the fish in.

Regarding time, it all depends on the weight of the piece, and it is the same for sea bass or sea bream:

• 1Kg of fish needs 25 minutes of baking
• 2Kg of fish need 30 minutes of baking
• 3Kg of fish need 50 minutes of baking

How do I make sure it cooks evenly?

Using an oven tray that ensures an even result in the oven's cooking is essential for the recipe to be a success. I always use my Le Creuset stoneware tray, which guarantees the fish cooks at the same temperature from head to tail.

How do I remove the crust?

You will be surprised how easy it is to remove the salt crust; simply use a fork to take off the salt and clean the fish well of skin and bones. Serve the clean fillets.

How should I present it?

You can season the fish with a Dijon mustard, romesco sauce, an aioli or simply as it comes out of the salt, since it is incredibly juicy and flavorful. As a side, nothing better than some good Navarra asparagus or boiled potatoes.

Once all these questions are answered, let's go for the recipe!

Ingredients

• 1 sea bream of 1 Kg
• 2 Kg of sal gorda de Guérande para hornear

Preparation

1. Ask your fishmonger to prepare the fish for salt baking, which means they will clean it and leave the scales on.
2. Preheat the oven to 220ºC.
3. In our Le Creuset dish place a base of coarse salt, put the sea bream on it, and cover again with salt until it is completely covered.
4. Put it in the oven for 25 minutes.
5. Remove the tray from the oven. Carefully, so you don't burn yourself, remove the salt which will have formed a crust. Clean the fish of skin and bones and serve immediately so it doesn't cool down.
6. Serve with sauces or side dishes to taste

Le Creuset rectangular stoneware tray, Wüsthof Gourmet knife and sal gruesa de Guérande.

Tips

• To flavor the salt you can add whole peppercorns and/or chopped garlic to the salt.