Salt-Crusted Sea Bream

Salt-Crusted Sea Bream is a delicacy, served alongside very aromatic mashed potatoes and parsnips – a culinary delight. I love food and have tried many delicious dishes, but this salt-crusted sea bream is my favorite recipe. It is my favorite dish.

I remember the first time I ate this salt-crusted sea bream at a restaurant, in Barcelona. I couldn’t imagine how they prepared this delicacy and I said I must try it myself. And now I’m very happy to be able to share this flavor with you. It is the dish I always go with when I have guests but also when I want to treat myself to a delicacy. With this dish, you will impress even the most demanding gourmets 🙂

preparation time: 10 min | cooking time: 30 min | serves: 2-4*
*2 servings without side dish / 4 servings if served with a side dish

Salt-Crusted Sea Bream


2 pieces of bream about 700 g
1800 g iodized sea salt
4 egg whites
4 cloves of garlic
a teaspoon each of thyme, rosemary, parsley, basil
2 slices of lemon
2 cm ginger – thinly sliced
a cup of sparkling water
*Fish should not be scaled, but should be gutted (the process of removing the intestines and gills) and then washed thoroughly with hot water.


Preparing the fish

  1. Start by gutting the breams and then wash them well under hot water. Be careful if you buy packaged and gutted fish, at some supermarkets I have seen that they do not remove the gills and impurities usually accumulate there. And the gills must be removed and that place cleaned well with water.
  2. Mix the spices and put half of the mixture in one fish and half in the other. Slice ​​the garlic and ginger and add them to each fish as well. Cut the lemon slices in half and put them in each bream.

Preparing the crust

  1. Put the sea bream aside and start preparing the salt for the crust. Therefore, separated the white from the yolk, and with a whisk, beat the white well for about 10 minutes until a liquid foam formed. Because we only need the egg white for this recipe, I kept the yolk in the fridge and the next day I’m going to make an omelet with it or some breaded zucchini.
  2. In a large bowl, put the salt and add the egg white foam that you prepared. Mix gently until the egg white foam is incorporated into the salt.
    Gradually add the water over the salt mixture and mix gently until all the salt is evenly moistened.

Cooking sea bream in a salt crust

  1. Line the oven tray with a baking sheet and add a layer of the salt mixture over it, about 1 cm high. In order not to waste all the salt, take care that it occupies the middle area of ​​the tray as much as the two fish can fit, side by side.
  2. Place the fish on top of the layer of salt and cover them with the remaining salt, in an even layer over their entire surface, taking care not to get it inside the fish.
  3. Put the tray with fish in the oven preheated to 200 degrees for 30 minutes. If you have the option in the oven, it is advisable to set it with top and bottom baking.
  4. Take the tray out of the oven and let it cool a bit, around 5 minutes. Then remove the layer of salt, being careful not to get inside the fish. Use a knife with a thicker blade to break up and lift the salt layer. It rises like a lid, as it is reinforced.

Good appetite! I can’t wait to hear your thoughts on this delicacy.

Did you make this delicious Salt-Crusted Sea Bream? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Suggestion for serving Salt-Crusted Sea Bream:

Either with the famous mashed potatoes and parsnips:

We’ve tested several combinations for this salt-crusted sea bream and YES we have a winner. As a serving suggestion, it is best served with mashed potatoes and parsnips. The first time I made this puree, I couldn’t stop eating it. I said that it would be because I hadn’t eaten mashed potatoes in a long time and hence my reaction 🙂 but no! The taste is sensational.

Therefore, for 4 serves of mashed potatoes and parsnips we need:

500 g potatoes
300 g parsnips
100 g of butter

  1. Peel the potatoes and parsnips and cut them into the smallest possible pieces so they would boil faster.
  2. Boil them in a large pot with enough water to cover them. They cooked in about 20 minutes, check after 20 minutes that they are cooked, otherwise increase the cooking time by another 5-10 minutes. Especially check the parsnips as they boil harder, depending on the variety.
  3. Drain the water into a bowl, add the butter over the cooked vegetables, and blended the composition. Add some of the water in which they were boiled to make the puree creamier. Add water a little at a time and blend until you reach the desired consistency.

P.S. I have another great recipe with fish: baked salmon with asparagus. It’s super quick to cook and is the most popular recipe on the blog. Like seabream, it is suitable for a meal with loved ones.

Or serve with delicious baked asparagus with butter and garlic:

For 4 portions we need the:

400-500 g asparagus
50 g of butter – at room temperature
3 tablespoons of olive oil
3 cloves of garlic

Asparagus is super healthy and I think it’s the perfect side dish for any kind of fish. It is also super simple and quick to prepare and has great taste.

  1. Wash about 400-500 g of asparagus and remove the bottom of each thread as it remains hard even after cooking. I held each asparagus strand with one hand in the middle and with the other hand at the hard end and bent the strand until it broke. This is the procedure to find out which part needs to be removed. You can repeat the procedure for each thread separately or cut the other threads to the same size according to the first broken thread.
  2. In a large pan, put the olive oil and add the asparagus.
  3. Cook it on low heat for around 10 minutes, stirring occasionally so that the asparagus cooks on all sides. Add a lid so that the steam under it cooks the asparagus deeply.
  4. In the meantime, you can clean and press the garlic (or you can chop it finely) and mix it with the butter kept at room temperature.
  5. Put the cooked asparagus in a large casserole dish (or a container with a lid / you can also use plastic wrap to cover a container without a lid) and add the garlic butter over it. Put the lid on (or you can wrap it in plastic wrap) and let it rest for 10 minutes to let the butter melt and flavor the asparagus.

Enjoy 🙂


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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

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