Salt Baked Gilt-Head Bream

Have you ever thought of cooking fish all covered in a thick lay of sea salt? Do you think it is tasty?

This is a very easy recipe that will indulge your guests apetite and will make you look like a rock star cook!

If possible, have the fish drawn through the gills to leave it whole. (The fishmonger will usually do this on request). Cover the base of an oven dish with rock salt, adding a few drops of water to moisten, and place the fish on top. Cover the fish with more salt until completely buried. Bake in a hot oven for 20 minutes per kilo of fish. Break the salt crust and serve the fish without bones or skin.  

Check the pictures of the process here >>

As you can see this fish recipe doesn't need any extra dressing, the salt around it makes it keep all the juices to get a very moist meat. And the salt remains attached to the skin so none of it gets to the fish itself.

It is a very healthy and balanced meal, and very very easy! You can cook your recipe while you enjoy your time with your guests without being trapped in the kitchen!

Try it and let us know the result! You can send us picture at: 

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