• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Start Here
  • Recipes
  • Subscribe
menu icon
go to homepage
  • Start Here
  • About
  • Recipes
  • Shop
  • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • About
    • Recipes
    • Shop
    • Subscribe
    • Amazon
    • Facebook
    • YouTube
  • ×
    Home » Ingredients » Fish

    Whole Sea Bream Recipe Cooked in Salt

    Published: May 26, 2020 · Modified: Apr 22, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This whole Sea Bream recipe uses salt as a cooking chamber. It is so simple to make and it is the best way to retain the freshness of the sea. It is a fancy dish and it presents well. The perfect combination to impress your guests at a dinner party, and you would not believe how simple it is to do!
    This whole Sea Bream recipe uses salt as a cooking chamber. It is so simple to make and it is the best way to retain the freshness of the sea. It is a fancy dish and it presents well. The perfect combination to impress your guests at a dinner party, and you would not believe how simple it is to do!

    This whole Sea Bream recipe uses salt as a cooking chamber. It is so simple to make and it is the best way to retain the freshness of the sea. It is a fancy dish and it presents well. The perfect combination to impress your guests at a dinner party, and you would not believe how simple it is to do!

    whole sea bream recipe baked in salt
    Jump to:
    • When to eat Seafood “les mois sans R”
    • How to buy Sea Bream
    • How to bake a whole Sea Bream
    • How to cook a salt-baked fish
    • Other fish you can cook in salt
    • Ingredients
    • Preparing the fish
    • Baking and Serving Sea Bream in salt
    • Cooking the Samphire seaweed
    • How to serve the Sea Bream cooked in salt
    • What else can you serve with the sea bream
    • Recipes you might also like
    • 📋Whole Sea Bream Recipe Cooked in Salt

    When to eat Seafood “les mois sans R”

    Summer is at an end and the temperature is slowly cooling down. It is seafood time!

    In the 18th century, due to the numerous cases of food poisoning during the summer months, Louis XV banned the sales of Oysters and Mussels during “les mois sans R”; “The months without R”, May, June, July and August.

    With modern refrigeration technology, and strict Health and Safety regulations, the risk is now very low.

    However, I don’t like to take risks, especially since we love seafood and had food poisoning too many times. So we avoid eating seafood during July and August, the hottest months of the year.

    On the other hand, when it is very hot, fish is a lighter and fresher option than meat, so we make exceptions. We eat local seafood.

    After all, Sea Bream is fished locally in the Mediterranean sea so it is easier to find it fresh.

    wooden fishing boats in the Mediterranean coast

    How to buy Sea Bream

    We only buy our seafood from a fishmonger we trust, not necessarily expensive ones.

    My favourite place to buy fresh fish is Ventimiglia fish market, unbeatable for variety, freshness and price.

    One recommendation I give you, ask your fishmonger to clean your fish. You just don't want to mess with that. You will have your kitchen full of fish scales. Most fishmongers will do that anyway.

    To serve with sea bream I bought some samphire seaweed, they are the asparagus of the sea. They are chunky, salty, and taste like the fresh sea. A perfect combination.

    Freash sea bream and samphire seaweed on a fishmonger paper

    How to bake a whole Sea Bream

    Some people may get discouraged to cook a whole fish, but it is not difficult at all as long as you keep the temperature and cooking time exactly as from the recipe.

    Overcooked seafood is not pleasant at all, it gets dry, though and sometimes bitter. A whole fish should be cooked only until the skin is crisp and the flesh opaque.

    You can bake the fish covered or uncovered:

    • If covered ( or wrapped in foil or paper) bake at 355 F- 180 C for 25 minutes a small fish and for 35-40 a large one
    • If uncovered, add some juices and cook at 355 F - 180 C for about 30 minutes

    You can cook it in the oven on a layer of potatoes and fill the stomach with herbs. If you want to preserve some nice juices, you can wrap the fish in a paper parcel.

    Herbs and vegetables that can be added to the pan or wrapped in the fish parcels are:

    • Parsely
    • Onion
    • Cherry tomatoes
    • Fennel
    • Garlic
    • Lemon
    • If you fancy, you can also add ½ cup of dry white wine.
    trout parcel served basmati rice trout recipe

    How to cook a salt-baked fish

    When the fish is fresh I love to cook it in Salt, it retains the freshness of the sea, it is simple to do and presents well. The perfect combination to impress your guests at a dinner party!

    This dish is served in the best seafood restaurants, and I have seen people paying a fortune for it, but in reality, it is the simplest dish to prepare at home.

    Sea bream cleaned serve on a nambe tray. Samphire seaweed in the background

    Other fish you can cook in salt

    Beside Sea Bream, you can use any other fish like Bass, Mullet, Cod, Hake, Mackarel, Salmon, Trout, Snapper or Tilapia. Although, they have to be whole with the skin intact, not already filleted as the flesh will absorb too much salt.

    The salt acts like a baking chamber releasing its seasoning and trapping all the juices and flavours inside. I can assure you, the fish will not be too salty!

    There is no need to add any seasoning as the flesh of the fish will absorb the right amount of salt to enhance its flavour while maintaining its moisture. Although, if you wish you can fill the stomach with any of the herbs I listed above.

    Once cooked, you just need to break the salt crust and gently remove it. This is the only difficult part of the recipe as you need to make sure the salt is removed without breaking the flesh.

    Sea bream laid over a layer of coarse salt

    Ingredients

    The ingredients you need are very simple

    • at least 1.5 Kg of coarse Sea Salt (Gros Sel Marin) for 1 kg of fish, depending on the size of your casserole.

    It sounds a like lot, but each kilo of salt only costs between € 1 to € 2. No need to buy an expensive one as it will be discharged when serving the fish.

    I recommend buying 2 to 3 bags per kilo of fish, better more than less. Any salt leftover can be used to salt the water for boiling pasta, or vegetables.

    Use a pan that is just the size of the fish as the fish has to be completely enclosed in salt. Any opening will release heat and moisture.

    However, if the pan is too big, you will need to use a lot of salt. Plus cleaning it afterward!

    Preparing the fish

    1. Preheat the oven at 220 C / 430 F
    2. Cover the bottom of a pan with 2 in, 5 cm of salt,
    3. Place the whole fish (which has been trimmed, scaled and gutted) on top of the salt.
    4. Cover the fish with another layer of salt, making sure it is all covered. Sprinkle with water to seal.
    Preparing the fish in salt

    Baking and Serving Sea Bream in salt

    1. Cook the fish for 30 minutes in a hot oven at 430 F - 220 C
    2. Gently remove the salt from the fish, making sure the fish remains intact. You may need a hammer to break the top.
    3. Place it on a large plate to clean and serve.
    4. The fish will be perfectly seasoned.
    Cleaning and serving the fish

    Cooking the Samphire seaweed

    The samphire seaweed is very easy to prepare:

    1. Rinse the samphire grass under running water
    2. Bring to boil a large pan of water (you do not need to add salt)
    3. Boil the samphire grass for 2 to 3 minutes
    4. Drain and season with extra virgin olive oil and fresh lemon juice
    boiling and serving the samphire seaweed

    How to serve the Sea Bream cooked in salt

    The combination of Seabream and samphire is perfect as they both have a very delicate flavor of the sea. To keep them warm I serve them in Nambe serving tray and if you don't know what they are, you are going to discover that you needed them all your life.

    Nambe is an alloy of 8 different metals, one of which is aluminum. It has the unique quality of temperature retention. You can put it in the fridge or in the oven and it will keep your food cold or warm for a long time.

    It is perfect for dinner with friends and the food is kept warm for a long time. Besides its thermal quality, every Nambe product has an outstanding design, in fact, it has been featured in several modern art museums from the British Museum in London to the Museum of Modern Art in New York

    sea bream and samphire seaweed served on Nambe trays

    What else can you serve with the sea bream

    Since its flavor is very delicate, I serve it with a very mild side dished: an Italian or homemade Mayonaise potato salad and green beans seasoned with olive oil, lemon, garlic and parsley.

    As a starter, you can serve a light Chayote mousse with mussels, a Salmorejo soup or a salmon tartare. All light options are perfect for a fresh summer dinner party.

    For seafood ideas for the Feast of Seven Fishes, check out this Web Story.

    Recipes you might also like

    If you are looking for more Italian Seafood recipes, you can check the category: Seafood

    Also check the recipes below:

    • Fish Pie with a Mediterranean Twist
    • Healthy Cod Recipe
    • Homemade Paella Seafood And Sausage
    • Pasta With Black Ink Cuttlefish Recipe
    • Swordfish Wheel
    • Baked Swordfish and Braciolette
    • Stuffed Calamari Recipe
    • Warm Octopus Salad “Legs” and Potato
    • Fried calamari

    If you are making this Whole Sea Bream Recipe Cooked in Salt, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Fish baked in salt

    📋Whole Sea Bream Recipe Cooked in Salt

    5 from 10 votes
    Laura Tobin
    Servings 4 people
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Print Recipe Save Saved! Pin Recipe
    When the fish is freshly cooked in Salt, it retains the freshness of the sea and it is simple to do and presents well. A perfect combination to impress your guests at a dinner party, and you would not believe how simple it is to do! 
    Prevent your screen from going dark

    Equipment

    • All-Clad Roaster with Nonstick Rack
    • Pasta pan 8-Quart 3-Piece
    • Nambe Oval Platter
    • Nambé serving bowl
    • Table lemon squeezer

    Ingredients
     

    Sea bream

    • 36 oz sea bream Whole fish trimmed, scaled and gutted
    • 36 oz sea coarser salt
    • 2 peeled garlic cloves
    • 2 sprig fresh parsley

    Samphire grass

    • 7 oz samphire grass
    • 1 tbsp extra virgin olive oil
    • 1 teaspoon lemon juice

    Instructions
     

    Cooking the sea bream

    • Cover the bottom of a pan with 5 cm of salt, place the whole fish (which has been trimmed, scaled and gutted) on top of the salt.
      36 oz sea coarser salt, 36 oz sea bream
    • Place inside the fish garlic and parsley
    • Cover the fish with another layer of salt, making sure it is all covered.
    • Sprinkle with water to seal.
    • Cook the fish for 30 minutes in a preheated oven at 430 F - 220 C.
    • With a hammer break the top crust of the salt chamber
    • Gently remove the salt from the fish, making sure the fish remains intact.
    • Place the fish on a large plate and debone it
    • Serve it, the fish will be perfectly seasoned.

    Cooking the samphire grass

    • Bring to boil a large pan of water (you do not need to add salt)
    • Rinse the samphire grass under running water and boil it for 2 to 3 minutes
    • Drain and season with extra virgin olive oil and fresh lemon juice

    Video

    Notes

    • Make sure the fish is very fresh
    • Ask your fishmonger to clean your fish
    • A whole fish should be cooked only until the skin is crisp and the flesh opaque
    • There is no need to add any seasoning as the flesh of the fish will absorb the right amount of salt to enhance its flavour while maintaining its moisture.
    • You don't need to add any seasoning but if you like these are the herbs and vegetables that can be added inside the fish stomach: Parsely, Onion, Cherry tomatoes, Fennel, Garlic, Lemon.
    • Beside Sea Bream you can use any other fish like Bass, Mullet, Cod, Hake, Mackarel, Salmon, Trout, Snapper or Tilapia.
    • Although, they have to be whole with the skin intact, not already filleted as the flesh will absorb too much salt.
    • Once cooked, you just need to break the salt crust and gently remove it. This is the only difficult part of the recipe as you need to make sure the salt is removed without breaking the flesh.
    • I recommend buying 2 to 3 bags per kilo of fish, better more than less. Any salt leftover can be used to salt the water for boiling pasta, or vegetables.
    • Use a pan that is just the size of the fish as the fish has to be completely enclosed in salt. Any opening will release heat and moisture.
    • However, if the pan is too big, you will need to use a lot of salt. Plus cleaning it afterword!
    • You may need a hammer to break the salt crust
    • Rinse the samphire grass well
    • You do not need to add salt to the boiling water

    Nutrition

    Calories: 255kcalProtein: 44gFat: 7gSodium: 99144mgPotassium: 20mgCalcium: 61mgIron: 0.8mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Fish

    • whitebait fritter
      Frittelle di Neonata Italian Whitebait Fritters Recipe
    • Fish broth
      Strong Fish Broth Recipe (Fumet)
    • Cod salmon fish pie
      Cod Scallops Salmon Fish Pie With Prawns Recipe
    • Baked Salmon Fillet In Oven With steamed zucchini
      Healthy Baked Salmon And Zucchini Recipe

    Your Guardian Chef Mug Collection

    Reader Interactions

    Comments

    1. livia

      September 13, 2015 at 8:50 pm

      5 stars
      Che bella ricetta Laura! non l'ho mai fatta perche mi sembrava complicata! Lo faccio questa settimana! ogni venerdi c'e' un cammioncino che vende pesce in paese! Ma ci sono le Orate in uk?
      Livia

      Reply
    2. Amanda Wren-Grimwood

      September 09, 2017 at 12:55 pm

      5 stars
      I've always been intrigued about cooking fish in salt but I've never given it a go. This method looks so easy Laura I'm going to give it a go.

      Reply
    3. Patty @pattysaveurs.com

      September 09, 2017 at 3:16 pm

      5 stars
      Lovely recipe Laura, very well explained, sea bream cooked in salt is a marvel but I usually only have it in restaurants, with your recipe I feel confident enough to try it at home now, thanks 😉

      Reply
    4. Lisa @ Tiny Kitchen Capers

      September 09, 2017 at 3:26 pm

      5 stars
      I love fish! This looks so easy and very flavorful!

      Reply
    5. Anjie

      November 11, 2019 at 4:10 pm

      5 stars
      Great post Laura, thanks for sharing your wonderful knowledge

      Reply
      • Laura

        November 11, 2019 at 4:45 pm

        That is what I call teamwork!

        Reply
    6. Teri

      November 11, 2019 at 4:12 pm

      5 stars
      Ok, this is a wow recipe for me. So simple, but such a wonderful way to prepare fish. I am showing this to my husband, I think he will be impressed.

      Reply
      • Laura

        November 11, 2019 at 4:45 pm

        Thank you Teri, I am sure you will love it

        Reply
    7. Christie

      November 11, 2019 at 4:14 pm

      5 stars
      I have wanted to try this for a long time. Love the way you laid out the instructions.

      Reply
      • Laura

        November 11, 2019 at 4:44 pm

        Thank you, let me know how it goes. Once you make it once you will be amazed to find out how easy it is

        Reply
    8. Deanna

      November 11, 2019 at 4:16 pm

      5 stars
      I have heard about salting a fish, but admit not done it. Mostly because didn’t understand it. You explained it that now I know why and want to try it!!

      Reply
      • Laura

        November 11, 2019 at 4:43 pm

        I know, it seems so complicated and instead it is so easy

        Reply
    9. Rebecca

      November 11, 2019 at 4:17 pm

      5 stars
      Love salt-baked fish? Do you think this would work with salmon as well?

      Reply
      • Laura

        November 11, 2019 at 4:42 pm

        Thank you Rebecca, sure, it will work with any fish. Just increase the cooking time based on the weight

        Reply
    10. Patty

      November 11, 2019 at 4:18 pm

      5 stars
      Wonderful recipe Laura and very well explained with all the pictures, I will try to make sea bream your way next time!

      Reply
      • Laura

        November 11, 2019 at 4:41 pm

        Thank you Patty, so light and simple

        Reply
    5 from 10 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

    More →

    Popular posts

    • Stuffed Round Courgettes
      Stuffed Round Courgettes - Round Zucchini
    • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
      Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
    • Pasta a frittata Italian fried pasta
      Pasta a Frittata: Italian Fried Pasta
    • Chiacchiare Italian fried cookies
      Chiacchiere - Italian Fried Cookies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy
    • Terms & Conditions
    • Acceptable use policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Your Guardian Chef

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.