"Lsea ​​bream in salt is the light fish dish par excellence. Easy to prepare, low in fat and delicately tasty thanks to the mix of aromatic herbs that release all their essence inside a thick crust of salt. If you like fish, you can try your hand at equally tasty baked sea bass or sea bass baked in foil recipes, which require the use of a good extra virgin olive oil. With a few simple steps, you bring a dish to the table with sea bream in salt with an assured effect that amazes even the most demanding diners.

Preparazzjoni

1

To make the sea bream in salt, start with the filling: wash the aromatic herbs and chop them finely. Finely chop the garlic as well.

2

Proceed to the preparation of the fish: clean the sea bream from scales and entrails and wash it. Place a quarter of the herb and garlic filling in the belly of the fish.

3

In a bowl, beat the egg whites until stiff. Add the remaining part of the herb and garlic filling, the grated lemon zest to the egg whites and mix. Finally, add all the coarse salt and mix the mixture.

4

Line a baking sheet with parchment paper. With a third of the salt mixture, form a layer on the pan using your hands to flatten the mixture and obtain a shape large enough to hold the fish.

5

Then place the fish on the newly formed bed of salt and cover it with the remaining part of the mixture, pressing with your hands to compact it.

6

Bake the sea bream for 50 minutes at 180 degrees in a convection oven. After cooking time, take the sea bream out of the oven and break the top of the salt crust before serving.

7

The breaking of the crust immediately releases the scent of aromatic herbs that always surprises the diners! A few slices of lemon and a sprig of parsley and the dish is ready to be served.

aċċessorji

Electric whisk

Trej tal-ħami

Bowl

Suġġerimenti u ħjiel

If you have an egg allergy, you can remove the egg whites from the recipe. In this case, mix the salt mixture with a little water or get your hands wet before spreading the mixture on the pan and on the fish, compacting it well.

To make the recipe even easier, you can skip the desquamation step or buy an already desquamated and gutted sea bream.

It is good to make sure of the freshness of the fish and the right value for money: a sea bream is certainly more valuable, but in this case the price will be a little higher than a farmed fish, whose price fluctuates. bejn 6 u 12 ewro Per kilo.

ħażna

To appreciate its softness and taste, it is preferable to consume freshly baked sea bream with salt. However, it can be stored in the refrigerator, in an airtight container, għal ġurnata waħda fil-biċċa l-kbira.