← Nouns Cooking · Spanish

Ingredients

• 2 whole sea bream (about 600 g each), gutted but not scaled
• 2.5 kg coarse sea salt
• 2 egg whites (optional)
• 4 tbsp Water
• 4 sprigs Parsley
• 1 Lemon, half sliced, half in wedges
• 4 tbsp extra virgin olive oil, to serve
• 1 tsp Sherry vinegar (optional)

Method

1. Heat the oven to 200°C (400°F). Rinse the fish and pat dry, then tuck the parsley and lemon slices into the belly. Leave the scales on: they protect the flesh from the salt.
2. In a big bowl mix the salt with the water, and the egg whites if using, until it feels like damp sand.
3. Spread a 1 cm layer of the salt on a large baking tray, lay the fish on top and pack the rest over and around them, pressing firmly so there are no gaps. The tail can poke out.
4. Bake for 22–25 min. A thermometer pushed through the crust into the thickest part should read about 55°C (130°F), and the fish will finish cooking as it rests.
5. Rest for 5 min, then crack the crust with the back of a heavy spoon and lift it away. Peel back the skin, lift off the fillets and drizzle with olive oil, a drop of sherry vinegar if you like, and lemon.

Tips

• For young children, pregnant people or anyone with a weakened immune system, cook the fish to 63°C (145°F) in the thickest part.
• Allow about 20 min per 500 g of fish (per fish, not in total) and add a few minutes for one very large fish.
• Sea bass works the same way. The fish is not salty because the skin keeps the salt out.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar