Sea Bream Baked in Salt with Mediterranean Herbs

• 2 whole gutted sea bream (500g each)
• 2kg coarse sea salt
• 2 egg whites
• thyme, rosemary, fresh fennel
• 1 lemon, sliced
• olive oil and lemon for serving

👨‍🍳 Step-by-step instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Mix the salt with the egg whites (consistency should resemble damp sand).

3. 3

   Spread a 1cm layer of salt on the baking tray. Place the sea bream with herbs and lemon slices inside the cavity.

4. 4

   Completely cover the fish with salt, sealing well.

5. 5

   Bake for 25–30 minutes. Break the crust, remove the skin, and serve with olive oil and lemon.

💡 Chef's tip

To test doneness, insert a skewer into the thickest part and count to 5. If it comes out hot, the fish is cooked. Crack the crust at the table for maximum theatre.

📝 Our take

Salt-baked sea bream is the most honest cooking technique for Mediterranean fish. The salt crust acts as an oven within the oven — regulating heat, locking in moisture, and perfuming the flesh with the herbs tucked inside. The result is a succulent fish with a firmness that the griddle never achieves.

🍷 Wine & food pairing

Albariño from the Rías Baixas or a fresh Verdejo from Rueda. The Atlantic minerality of those whites pairs perfectly with the sea salt of the dish.

Suggested wine: Albariño or Sardinian Vermentino