Dorada in Salt Crust
Automatically translated from Romanian. See the Romanian original
Whole sea bream baked in a coarse salt crust, with garlic, lemon, and rosemary in the cavity, served with an aromatic sauce of olive oil, lemon, and parsley.
Ingredients
Method
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Prepare the garnish sauce using extra virgin olive oil, a few drops of lemon juice, ground pepper, salt, and fresh parsley.
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Preheat the oven to 200°C.
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Wash the sea bream well and gut it, but do not remove the scales, so the skin remains intact to protect the meat during cooking.
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Place rosemary, sliced garlic, and 2 lemon slices inside the fish's belly, then close it well so that no salt gets inside.
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Spread a thin, even layer of coarse salt on the bottom of a baking sheet, place the sea bream on top, then cover it with a second layer of salt, leaving the tail and half of the head exposed.
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Bake for 30 minutes at 200 degrees, without convection.
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Let it rest for 5 minutes, then break the formed crust and serve immediately.
The story behind this recipe
Dorada in salt crust is a main course featuring fish cooked in coarse salt, resulting in meat that stays tender, succulent, and flavorful.
For the garnish, prepare a sauce with extra virgin olive oil, a few drops of lemon juice, a bit of ground pepper, salt, and fresh parsley.
Preheat your oven to 200°C, and while it reaches temperature, you have time to prepare the fish.
You will need 2 pieces of sea bream, 2 kg of coarse salt, garlic, lemon, and rosemary.
Wash the sea bream well and gut it, but do not remove the scales. This way, the skin remains more compact and will better protect the fish meat during cooking, keeping it tender and succulent.
Place rosemary, sliced garlic, and 2 lemon slices into the fish's belly, then close it securely to prevent salt from getting inside. Place a thin, even layer of coarse salt on the bottom of the baking sheet, add the sea bream, and then cover with a second layer of salt, leaving the tail and half of the head uncovered.
Bake for 30 minutes at 200 degrees without convection.
Once the time is up, let it rest for 5 minutes, then break the crust that has formed and serve immediately.
Enjoy your meal!
