Fresh fish is as wonderful for our taste buds as it is healthy and simple to prepare. I noticed my fish recipes get a lower click rate, a real pity as I've shared really outstanding dishes in this newsletter. So I challenge you this week, try this ultra simple, no-fat cooking method that lets the fish retain all its juices and flavour. Eat it with steamed veggies, a drizzle of olive oil and lemon juice, and you will be thanking me for this simple and gorgeous dinner.
Rock salt and lemon sea breams
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Recipe by: Family tradition Busy:10 min, Total prep time: 35 min Serves: 4 |
Rinse and dry the herbs and chop coarsely, discarding the thicker stems. Place half the herbs inside the fishes.
Cut the lemon into 12 wedges.
Line an oven tray with baking paper and spread half the salt on it. Place the sea breams on top. Sprinkle the remaining herbs and place the lemon wedges on top of the fishes and finish off with the remaining salt.
Bake for 20 to 25 minutes, until cooked through. To check whether fish is done, insert the blade of a knife inside the thickest part of the fish, near the central bone and the head. The flesh must be white and slide easily off the bones.
Peel the skin off each fish and remove the fillets, sliding a knife along the central bone.
Serve the fish fillets drizzled with olive oil, a squeeze of the cooked lemon wedges and a good sprinkling of pepper, with steamed potatoes and vegetables.
Preheat the oven to 220 degrees C.
Rinse and dry the herbs and chop coarsely, discarding the thicker stems. Place half the herbs inside the fishes.
Cut the lemon into 12 wedges.
Line an oven tray with baking paper and spread half the salt on it. Place the sea breams on top. Sprinkle the remaining herbs and place the lemon wedges on top of the fishes and finish off with the remaining salt.
Bake for 20 to 25 minutes, until cooked through. To check whether fish is done, insert the blade of a knife inside the thickest part of the fish, near the central bone and the head. The flesh must be white and slide easily off the bones.
Peel the skin off each fish and remove the fillets, sliding a knife along the central bone.
Serve the fish fillets drizzled with olive oil, a squeeze of the cooked lemon wedges and a good sprinkling of pepper, with steamed potatoes and vegetables.
Needless to say, go for the freshest fish you can find.
The salt here acts as a cooking agent, with the fish skin preventing it from penetrating the flesh. Obviously, do not use this method with fillets.
The salt here acts as a cooking agent, with the fish skin preventing it from penetrating the flesh. Obviously, do not use this method with fillets.
Ingredients
4 whole sea breams or other fish, cleaned
8 tablespoons coarse sea salt
1 large organic, unwaxed lemon
A large handful of mixed fresh herbs such as tarragon, chervil, or parsley
Pepper
Olive oil
4 whole sea breams or other fish, cleaned
8 tablespoons coarse sea salt
1 large organic, unwaxed lemon
A large handful of mixed fresh herbs such as tarragon, chervil, or parsley
Pepper
Olive oil
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2 Comments to “Rock salt and lemon sea breams”
January 27th, 2010 at 6:16 pm
I usually prepare bream or sea bass in a whole salt crust which takes a lot of salt this was a much simpler way to prepare it and absolutely delicious. The lemons almost become like preserved lemons and there was an almost smokey flavour to the fish.
January 29th, 2010 at 8:16 pm
Thank God for a normal and simple delicious recipe that doesn’t spoil fresh fish with loads of uneeded sauce! I love to add a bit of freshly chopped parsely to the olive oil and lemon. yummy!!!! pure delicious smothering goodness!!!