Sea bream in salt

Cooking with salt is a very simple technique that offers great results when it comes to enjoying fish. Today, Noelia, author of La Cucharina Mágica , answers all the questions that always arise and explains in a very easy way how to make sea bream with salt. Let's go for it!

The truth is that I have been cooking fish in salt for a very short time, about a year now. I did it for the first time, as is usually the case with new recipes, with a bit of fear and uncertainty about the result. 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 levels and guaranteed to be a success. Cooking with salt is also a very healthy technique that allows us to enjoy the fish in all its splendor , without any kind of seasoning beyond the juices and aromas of the fish and the salt.

For those of you who are just starting out in this type of cooking, I imagine you will have many questions, so I will summarize the most common ones:

Can I do this with all fish?

Yes, although the most commonly used are sea bass and sea bream, this technique also allows for other fish, including meat and poultry.

Will the result be too salty?

No, fish or meat absorbs the necessary salt, it will never be salty.

Can any salt be used?

Yes, as long as it is coarse . However, I recommend that you buy the specific salt for cooking, this is coarser and prevents it from penetrating into the meat or fish (like the coarse salt from Guérande ).

How do you prepare fish to cook it this way?

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

Should I add anything else to the salt?

Although there are many recipes that call for egg white, it is not really necessary for the fish to cook evenly. You can add pepper or garlic to flavour the salt. Another way to add a touch of flavour 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 make sure that the oven is very hot when we put the fish in.

Regarding time , it all depends on the weight of the piece, being 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's cooked evenly?

Using a baking tray that ensures an even baking result is essential for a recipe to be a success. I always use my Le Creuset stoneware tray , which ensures that the fish will be cooked at the same temperature from head to tail.

How do I remove the scab?

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

How do I present it?

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

Once all these doubts have been resolved, let's go for the recipe!

Ingredients

• 1 gilthead sea bream weighing 1 kg
• 2 kg of coarse Guérande salt for baking

Preparation

1. We asked our fishmonger to prepare the fish for salt. This means he will clean it and remove the scales.
2. We set the oven to heat to 220ºC.
3. In our Le Creuset dish we put a base of coarse salt, place the sea bream, and cover it again with salt until it is completely covered.
4. We put it in the oven for 25 minutes.
5. Remove the tray from the oven. Being very careful not to burn yourself, remove the salt that has formed a crust. Remove the skin and bones from the fish and serve immediately so that it does not cool down.
6. We accompany it to taste with sauces or garnishes.

Le Creuset rectangular stoneware tray , Wüsthof Gourmet knife and Guérande coarse salt .

Tricks

• To add flavour to the salt, you can add peppercorns and/or chopped garlic to the salt.