Sea bream in salt Quick and easy recipe

Salt sea bream or better "Sea bream in salt crust", but sea bass and sea bass are also good. Cooking in a salt crust is a particular but very simple cooking that leaves the fish soft tasty and unsalted since the crust will split at the end of cooking without leaving salt on the fish. I recommend this cooking is excellent!

Ingredients for 2 people

• 1 large or 2 medium-small sea bream
• About 1 kg of coarse salt
• 2 slices of lemon
• parsley
• rosemary
• 2 cloves of garlic
• salt
• pepper

You may also be interested in: Fish main courses recipes

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How to make sea bream in salt

Clean the sea bream (or the sea bass or sea bass), cut and gut it and remove the fins, but I recommend not scaling it because otherwise it becomes too soft during cooking.

in the cut you made under the belly of the sea bream to gut it, insert 2 slices of lemon, 1 clove of garlic, parsley, rosemary, salt and pepper,

pour a layer of coarse salt of about 1 cm into a pan the size of the fish, close and place the fish on the bed of coarse salt.

Cover the sea bream with more coarse salt and compact the top with wet hands so that the coarse salt adheres well to the sea bream.

bake in a preheated oven at 180-200 ° for 40 minutes. Once cooked, remove the sea bream from the oven, split the salt crust (you can use the back of a knife blade). Transfer to a plate, fillet and serve with a drizzle of olive oil.

WINE PAIRING: Solopaca Bianco or Elba Bianco Doc

For the wine pairing I consulted the site:www.bodegasdevino.org