A Mediterranean classic: a whole common seabream baked in a salt crust that preserves its moist texture and concentrates its flavor. Served simply with a drizzle of olive oil and lemon.
Ingredients
- 1.2 kg whole common seabream (about 1,2 kg), gutted, scaled, and gills removed
- 1000 g coarse sea salt (such as Guérande salt)
- 3 pieces egg whites
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 clove garlic clove
- 1 piece untreated lemon
- 60 ml extra-virgin olive oil
- to taste ground black pepper
Method
- Preheat the oven to 220 °C (preferably using convection). Set out a large baking sheet (or an ovenproof dish) lined with parchment paper.
- Prepare the fish: check that it is properly gutted and scaled. Rinse the inside and outside under cold water, then dry thoroughly with paper towels. Leave the head and tail intact.
- Stuff the cavity: slide in the thyme sprigs, bay leaves, the crushed garlic clove (unpeeled), and 2 lemon slices (serve the remaining lemon in wedges). Lightly salt the inside? No, the salt crust is sufficient.
- Prepare the salt crust: pour the coarse salt into a large bowl. Add the egg whites one at a time, mixing by hand or with a spatula until you have the texture of wet sand that holds when pressed. Do not overwork it.
- Spread one-third of the crust on the baking sheet to form a bed the size of the fish (about 1 cm thick). Place the common seabream on top, then cover it completely with the remaining salted mixture, pressing firmly with your hands so the fish is hermetically enclosed. The crust should be even and free of cracks.
- Put the baking sheet in the oven and cook for 30 to 35 minutes for a 1,2 kg fish. The crust should become hard and slightly golden in places. You can check the cooking by inserting a probe: the flesh at the center should reach 55 °C. Alternatively, a thin knife pushed through the crust and into the fish should come out hot and meet no resistance.
- Remove from the oven and let rest for 5 minutes. The crust will continue cooking the fish and firm up.
- Break the crust: using a small mallet or the back of a knife, gently tap the crust to crack it. Remove the large pieces of salt. Carefully lift the fish with two spatulas and transfer it to a serving platter.
- Remove the skin: with a knife, score the skin along the backbone and peel it away in one motion. It should come off easily. Discard the skin and any bones. The fish can be presented whole or filleted.
- Drizzle with olive oil, season with pepper to taste, and serve immediately with the reserved lemon wedges. Serve with grilled vegetables or a green salad.
Nutrition
Per serving
- Energy
- 513.8 kcal
- Protein
- 65.09 g
- Carbohydrate
- 3.67 g
- Fat
- 26.35 g
- Fibre
- 1.06 g
- Calcium
- 14.8 mg
- Iron
- 0.54 mg
- Magnesium
- 6.9 mg
