Learn how to prepare baked sea bream in salt crust for two. A Mediterranean recipe that keeps the fish juicy, tender, and aromatic with lemon and thyme. Perfect for a healthy dinner.
Delightful and Easy Baked Sea Bream in Salt Crust
Course: Mediterranean, Recipes, MainCuisine: MediterraneanDifficulty: Easy2
servings15
minutes35
minutes280
kcal50
minutesWhen it comes to Mediterranean cuisine, few dishes showcase the beauty of simplicity like baked sea bream in salt crust. This method dates back centuries and is still beloved across Southern Europe. The technique may sound unusual, but it guarantees an incredibly moist and flavorful fish without being too salty. The crust forms a protective shell, locking in juices while the fish gently steams inside.
All you need is fresh sea bream, a generous amount of coarse sea salt, a couple of eggs to bind it, and aromatic touches of lemon and thyme. The result is a light, elegant dish perfect for two, whether it’s a weeknight dinner or a special occasion.
Read more about the technique of salt baking and the versatility of sea bream.
Kitchen Tools Used
Large baking tray
Mixing bowl
Whisk or fork
Baking paper
Sharp knife
Serving spoon
Ingredients
2 fresh sea bream (350–400 g each, cleaned and gutted)
1.5 kg coarse sea salt
2 medium eggs (only egg whites)
1 lemon (sliced)
3–4 sprigs fresh thyme
Directions
- Preparation
Preheat your oven to 200°C (390°F). Rinse the sea bream well under cold water and pat it dry with kitchen paper. Make sure the fish is gutted and cleaned. Place a few lemon slices and a couple of thyme sprigs inside each fish cavity. This simple step adds a refreshing aroma that penetrates the flesh while cooking. Set the fish aside on a plate while you prepare the salt crust.
- Making the Salt Mixture
In a large mixing bowl, combine the coarse sea salt with the egg whites. Whisk the egg whites lightly before adding them so they coat the salt evenly. The consistency should feel like damp sand. If it’s too dry, add a splash of water. The mixture should hold together when pressed between your fingers. This ensures that the crust will form a solid seal around the fish. - Baking the Fish
Line a baking tray with parchment paper. Spread a thin, even layer of the salt mixture on the bottom of the tray to create a bed for the fish. Place the two sea bream on top, then carefully cover them with the remaining salt. Press down with your hands to seal every part of the fish, leaving only the tails exposed if you like. Transfer the tray to the oven and bake for 30–35 minutes. The salt will harden into a golden crust that traps all the steam inside. - Serving
Once baked, remove the tray from the oven and let it rest for 5 minutes. Use the back of a spoon or the tip of a knife to gently crack open the salt crust. Peel away the hardened shell and discard it. Lift the skin off the fish and carefully separate the fillets from the bones. Serve immediately with fresh lemon wedges and a side of salad or roasted vegetables. The fish will be tender, moist, and infused with subtle herbal notes.
Recipe Video
Notes
- ✅ Do and ❌ Don’t
✅ Do:
✅Use fresh sea bream of medium size for best results.
✅Beat the egg whites slightly before mixing with the salt.
✅Add fresh herbs and lemon inside the cavity for aroma.
✅Let the fish rest for a few minutes before breaking the crust.
❌ Don’t:
❌Don’t skip the parchment paper—it prevents sticking.
❌Don’t add salt directly inside the fish cavity.
❌Don’t underbake—the crust must harden fully.
❌Don’t overbake—the fish should stay moist and tender. - FAQ
1. Does the fish taste very salty?
No, the salt crust acts as a seal. It keeps the moisture inside but does not make the flesh overly salty.
2. Can I use another type of fish?
Yes, sea bass or trout work well with the same method. Just adjust baking time depending on the size.
3. What can I serve with salt-crusted sea bream?
It pairs beautifully with fresh salads, steamed vegetables, or roasted potatoes. A drizzle of olive oil and lemon is often enough.
4. Can I prepare the salt crust in advance?
It’s best to prepare it right before baking. If the salt mixture sits too long, it may dry out.
5. What wine goes well with this dish?
A crisp white wine such as Sauvignon Blanc or a Mediterranean rosé complements the delicate flavor of the fish.
