Sea Bream in Salt Coat

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

4 fish (s), (sea bream) ready to cook
2 ½ kg sea salt
2 egg whites
200 ml water

Instructions

Mix the salt, water and egg white into a porridge. Spread about 1/3 of the paste on a baking sheet. Rinse the sea bream and lay it tightly on the salt bed so that two sides of the abdomen are always close to each other and minimize the penetration of the salt into the abdominal cavity. Put the remaining salt mass on the fish and wrap them completely with it.
Preheat the oven to 200-220 °.
Bake the fish in it for 30 minutes. Then switch off, open the door and let it rest for 10 minutes.
With a hammer or wooden mallet (sauerkraut tamper, etc.) carefully pound the salt coat, lift out the fish and serve with vegetables of your choice.
We love savoy cabbage and lentils with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.