Dorada a la Sal

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Rinse the sea bream quickly under cold water if needed and pat it very dry, inside and out. Thinly slice half the lemon and the fennel bulb.

2. 2

   Stuff the cavity of the fish with the lemon slices, thyme sprigs, and sliced fennel. Rub the outside lightly with 10 ml olive oil. Do not salt the fish itself; the crust seasons it gently during baking.

3. 3

   In a large bowl, mix the coarse sea salt with the egg whites and water until the texture resembles damp sand that holds together when pressed. If it feels powdery, add a teaspoon or two more water; if too wet, it will slump.

4. 4

   Spread about one-third of the salt mixture onto a baking tray to make a bed slightly larger than the fish. Set the fish on top, then pack the remaining salt mixture firmly all around and over it, leaving only the tail tip exposed if you like for presentation. Compress the crust well so it seals without cracks.

5. 5

   Bake for 25 minutes, until the crust is pale golden in spots and very hard. For this size fish, the flesh should be just cooked; if using a thermometer inserted through the crust into the thickest part, aim for about 60°C. Avoid overbaking, or the fish will lose its silky texture.

6. 6

   Rest the baked fish for 5 minutes. This allows the juices to settle and makes the crust easier to crack cleanly.

7. 7

   Bring the tray to the table or a work surface. Crack the salt crust with the back of a spoon and lift it away in large pieces. Brush off any excess salt. Peel back the skin, lift the top fillet from the bones, then remove the backbone and serve the second fillet. Drizzle with the remaining 10 ml olive oil and offer lemon wedges alongside.

Nutrition per serving

Notes

• •Ask the fishmonger to gut the fish but leave the scales on; the scales protect the flesh from becoming too salty and help the skin lift off cleanly.
• •A 700 g whole sea bream is ideal for 2 servings and fits the 45-minute target. Larger fish will need a few more minutes in the oven.
• •Do not eat the salt crust or the skin directly under it; the flesh inside will be properly seasoned.
• •Good accompaniments are boiled potatoes, a simple green salad, or sauteed spinach.

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