For these holidays we want to offer you sea bream with salt... and so far it is a fairly common preparation, also because the result is delicious but, have you ever thought about flavoring the salt?
In my family, oranges and citrus fruits in general are often included in culinary preparations, including this one, the resulting aroma is amazing, the flavor of the fish remains, the delicacy of the meat and a scent that is not intrusive but rather accompanies the tasting.
You can add the aromas you prefer, we chose dried oregano but chopped rosemary would also work just as well.
Ingredients for two small sea bream (or one large one):
2 small sea bream
1 kg of coarse salt
1 orange
1 lime
dried oregano
1 bay leaf
a few sage leaves
evo oil
Preheat the oven to 180°C. Rinse the fish well under running water, pat dry with absorbent paper, insert half a bay leaf each and the sage into the belly.
Pour the salt into a bowl, wash the citrus fruits well, remove the zest (a part should be added to the salt, a finely chopped part added at the end) being careful not to detach the bitter white part as well. Squeeze the citrus fruits, filter the juice and pour it into the salt, add the oregano and just over half of the peel and mix.
Spread an even layer of salt in the baking dish, place the fish on top and then cover the fish entirely with the remaining salt. Bake for about 20/25 minutes, the salt must solidify forming a real crust.
In the meantime, chop the remaining peel very finely, remove the fish from the oven, carefully break the crust and remove the salt from the fish, being careful not to split the skin and allow it to penetrate inside. Once you have freed the sea bream, it is best to move them delicately onto a plate and clean them, cut them into fillets, drizzle with raw oil, sprinkle with citrus peel and your sea bream in salt is ready!!
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