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Herb-Stuffed, Salt-Baked Bream
serves 2


  • 2 sea bream, about 3/4 pound each
  • 10 sprigs of thyme
  • 3 thin slices of lemon, halved
  • A drizzle of olive oil (optional)
  • 2 cups coarse sea salt
  • 1 cup fine sea salt
  • 1 egg white
  • Water


Preheat the oven to 400 degrees F.  Pat the fish dry inside and out with paper towel.  Stuff each fish cavity with half the thyme and lemon.  Very lightly grease the whole outside of the fish with olive oil.

In a bowl, mix together the salts and the egg white with your hand.  Add water a bit at a time until the mixture reaches the consistency of wet sand that you might use to build a sand castle.

On a rimmed baking sheet, create a layer of the salt mixture approximately the size of the two fishes, about 1/4 inch thick.  Place the fish flat on this bed, and mound the salt around each fish, about 1/4 inch thick, creating a tight seal.  Leave the head and tail exposed.

Bake for 30 minutes, then allow to rest for 10.  Carefully break off the salt crush, and fillet the fish inside.  Serve right away.

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