Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
Sea bream, also known as dorade or gilthead bream, is a staple food in Mediterranean countries from Greece to Spain. It’s a white fish with a delicate flavor (not too fishy) that is typically baked or grilled.
I particularly love this salt-baked sea bream recipe, which preserves the full delicate flavor of the fish and is served with a side of creamy yogurt sauce, lemon juice, and boiled potatoes (a light salad would also make a great side).
This recipe can be adapted for other types of white fish.
Enjoy!
Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
This sea bream baked in a salt crust makes for a great Sunday lunch and can be served with a creamy yogurt-based sauce and either a light salad or boiled potatoes.
Ingredients
- 2 sea bream ~500g/piece (~1 lb each)
- 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
- fresh parsley leaves
- dill leaves
- salt
- pepper
Instructions
- Cut the fins off the fish. Mix half the salt and the water and pour into the pan. Lay the sea bream on top, then covered it thickly with the rest of the salt.
- Bake in a preheated oven at 180°C/356° F for 35 minutes.
- Shake off the excess salt well before serving, taking care to preserve the skin. 😊
- Served with boiled potatoes and caper yogurt sauce, but any other sauce you fancy!
For the yogurt sauce:
- Mix together all the ingredients for the yogurt sauce, season to taste.
- Enjoy!
Notes
Tried this recipe?Let us know how it was!
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