Salt-baked sea bream

Ingredients for 4 servings

2 sea bream
Aromatic herbs (thyme, bay leaf, rosemary)
Capers
Lemon zest
Salt
Pepper

For the salt crust:
500 g flour
500 g salt
300 g water
2 eggs

Method

In a large bowl, combine the flour, salt, water and eggs and work until you obtain a smooth, even mixture. Let the dough rest, covered with cling film, for about 10 minutes.

Gut the sea bream, keeping the scales on, then rinse and dry them thoroughly.

Divide the salt crust dough into 2 portions with our “DOUGH CUTTER (Fontana)“.

Roll out the salt crust with a rolling pin, place the sea bream seasoned with freshly ground pepper and extra virgin olive oil on top, fill the cavity with bay leaf, capers and lemon zest, then cover with the remaining salt crust, trimming away the excess with a paring knife.

Repeat the operation with the second sea bream, decorating the salt crust as you like. Arrange on a “LARGE BAKING TRAY 45×37 cm (Fontana)“. You can complete the dish with sliced, lightly blanched potatoes to make it a complete meal with its side.

Cooking times and method

Set the oven temperature to 180–210 °C and cook for 25–40 minutes.

Break the outer crust and plate up piping hot.

Our sea bream is now ready to be served.