Dorada a la sal | Sea bream in a salt crust


Hi cocinero! How was your Christmas break? I hope you had a great time with your family and friends, and of course, I wish you all the best for this 2018. 

I know it is time now for New Year’s resolutions, time to fix new objectives, time to do some changes… If one of your goals for this year is to learn to eat better and healthier you are on a hot streak, because today I have a very easy and healthy recipe for you: dorada a la sal (sea bream in a salt crust)

Sea bream is a quite affordable and easy to find fish in UK. I buy it in my local market, and specifically for this dish, I ask for entire sea breams (even with the head and guts). In this case you are going to cook the fish coated with salt, which means it will cook with its own juices. If there is any cut within the fish body you will lose these delicious juice. You can also adapt this recipe to match those products available to you and you can serve it along with some veggies or a salad. 

Tell me if you were a grave cocinero and you tried the recipe! See you soon ❤️

Serves: 2 

Difficulty: I’m a pro peeling potatoes



1 sea bream

1 kg coarse crystal sea salt



Preheat the oven at 200 ºC.

Place a layer of salt of around 1 cm thick in the oven tray and put the bream on top.

Use more salt to completely cover the bream. Leave the eye visible to know when it is fully cooked.

Bake at 200 ºC for 20 minutes.

Remove the top cover of salt and peel.

And your sea bream is ready! Serve with some veggies or a salad and enjoy cocinero!

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