This is one of the dishes most commonly featured on restaurant menus along the Mediterranean coast. Baking the fish like this allows the heat to reach it but keeps it dry, partially eliminating the fat while preserving its juices and nutrients.

As a general rule, coarse sea salt should be used, and the amount should be double the weight of the piece of fish to be baked. A thick layer is first spread over the base to protect the fish from direct heat. The fish is then covered with the rest of the salt and water is sprinkled over the top to form a crust. After cooking, it should be left to rest for a few minutes, and the crust should be broken while it's still hot.


  • Title: Salt-Baked Sea Bream
  • Location: Alambique, Spain
  • Rights: David de Luis
  • Photographer: David de Luis
  • Food styling: Sandra Jiménez Osorio

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