Salt baked wild black bream

This recipe is an absolute doddle. The salt hardens forming a crust around the fish as it bakes, trapping in all the moisture. So, as long as you are careful with your timings, the fish inside will be perfectly moist. Serving it straight from the roasting pan at the table looks great, as well.

Yields2 Servings
 1 wild bream (approx. 800g)
 2 sprigs rosemary
 1kg coarse sea salt
 drizzle arbequina olive oil, to serve
 ½ lemon, to serve
1

Preheat the oven to 200C/400F/gas mark 6.

2

Put the rosemary in the cavity of the fish. Then, in a roasting tray that fits the fish snugly, poura layer of salt. Place the fish on top and addanother a mound of salt, ensuring the whole fish is covered.

3

Cook in the oven for 22-24 minutes.

4

At the table, crack through the crust with a spoon and pull it away, removing the skin at thesame time.

5

Remove the little fillets carefully and serve drizzled with olive oil, with the lemon onthe side.

CategoryCuisine

Ingredients

 1 wild bream (approx. 800g)
 2 sprigs rosemary
 1kg coarse sea salt
 drizzle arbequina olive oil, to serve
 ½ lemon, to serve

Directions

1

Preheat the oven to 200C/400F/gas mark 6.

2

Put the rosemary in the cavity of the fish. Then, in a roasting tray that fits the fish snugly, poura layer of salt. Place the fish on top and addanother a mound of salt, ensuring the whole fish is covered.

3

Cook in the oven for 22-24 minutes.

4

At the table, crack through the crust with a spoon and pull it away, removing the skin at thesame time.

5

Remove the little fillets carefully and serve drizzled with olive oil, with the lemon onthe side.

Salt baked wild black bream