Remove the fins from the fish, cut them close to the body. Also cut off the caudal fin. Fill the sea bream with lemons, limes, rosemary and thyme and pepper well. Then put the fish aside.
For the crust, lightly beat three medium-sized egg whites per kilo of salt in a bowl. Add coarse sea salt to the bowl. Add pepper and a sip of water and mix well.
Place a layer of the salt mixture on a baking sheet. Put the sea bream on top. Spread the remaining salt mixture on and around the sea bream. Make sure that the fish is completely closed and that there is no gap.
The salt and the egg white combine with each other so that the fish can cook in airtight packaging. Put the wrapped sea bream for 25 - 30 minutes at 180 ° C in the preheated oven.
Take the sea bream out of the oven after 30 minutes. The salt crust is now hard-baked. To remove the crust, break it open with a blunt object and remove the lumps of salt.
When the salt crust has been removed from the fish, fillet the fish. It goes well with fried potatoes and a fresh salad. Serve everything together with a slice of lemon.
Tip 1: Cut off the fins before processing, these would later interfere with filleting.
Tip 2: There must be no cracks in the salt crust, the fish must be completely coated.
Ingredients
Print Recipe
Pin Recipe