Sea bream, also referred to as dorade or gilthead bream, is a staple meals in Mediterranean international locations from Greece to Spain. It’s a white fish with a fragile taste (not too fishy) that’s sometimes baked or grilled.
I notably love this salt-baked sea bream recipe, which preserves the total delicate taste of the fish and is served with a facet of creamy yogurt sauce, lemon juice, and boiled potatoes (a lightweight salad would additionally make an excellent facet).
This recipe could be tailored for different kinds of white fish.
Get pleasure from!
Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
This sea bream baked in a salt crust makes for an excellent Sunday lunch and could be served with a creamy yogurt-based sauce and both a lightweight salad or boiled potatoes.
Elements
- 2 sea bream ~500g/piece (~1 lb every)
- 700 g sea salt
- 50 ml water
For the yogurt sauce:
- 1 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 tbsp pickled capers
- 1 tsp grainy mustard
- 1 tsp mayonnaise
- contemporary parsley leaves
- dill leaves
- salt
- pepper
Directions
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Lower the fins off the fish. Combine half the salt and the water and pour into the pan. Lay the ocean bream on high, then coated it thickly with the remainder of the salt.
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Bake in a preheated oven at 180°C/356° F for 35 minutes.
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Shake off the surplus salt nicely earlier than serving, taking care to protect the pores and skin. 😊
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Served with boiled potatoes and caper yogurt sauce, however another sauce you fancy!
Notes
Associated: Pan-fried sea bream with leek cream and oyster mushrooms
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Associated: Grilled sea bass
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