Salt-baked sea bream with orange & pickled red onion salad

Salt-baked sea bream with orange & pickled red onion salad

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

I think this is one of the dishes that I cook the most at home. It’s super-simple and, as ever with fish, it’s quick to cook so is great if you’re hungry and want to eat in a hurry.

Ask your fishmonger to source the big wild fish for you if they can, as this will work best.

The orange and red onion salad is a perfect match for this fish, but it’s also great to enjoy with any grilled meat or fish.

Ingredients

Quantity Ingredient
2 free-range egg whites
250g coarse sea salt
10 sprigs thyme, leaves stripped
4 bay leaves
2 whole sea bream (about 600-700g each), gutted

for the salad

Quantity Ingredient
2 red onions, cut into thin wedges
2 teaspoons coriander seeds
100ml white wine vinegar
50ml sherry vinegar
60g caster sugar
2 oranges, peeled and sliced
handful parsley, leaves stripped
1 head radicchio, leaves torn
extra virgin olive oil, to drizzle

Method

  1. Preheat the oven to 180°C.
  2. For the salad, put the onions into a bowl with the coriander seeds. In a small pan heat the vinegars, sugar and 100 ml of water until the sugar melts. Then pour the hot liquid over the onions. Leave to marinate while you cook the fish.
  3. Beat the egg whites and mix with the salt, thyme and bay leaves. Put two layers of the salt mixture on a baking tray about the same size as the fish. Place the fish on top of the salt and cover with the remaining mixture. Pat it down so they are completely covered. Bake for 25–30 minutes until the salt has hardened. Let the fish rest while you finish the salad.
  4. Drain the onion and toss with the orange slices, parsley and radicchio. Drizzle with lots of extra virgin olive oil. Crack open the fish and serve with the salad.
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