Gilt Head Bream in a Salt Crust

Eat Bream

Gilt Head Bream in a Salt Crust

Dorada (sea bream) is one of the most popular fish to be served in restaurants throughout Spain.

Sea Bream, or gilt head bream to give it its proper name, is known as that because of the golden stripe between its eyes.

It’s another fish that can be baked in a crust of sea salt, or be baked with potatoes.


1 gilt head bream of between 1 and 1.2 kilo, ready to use
2 kilos of coarse grain sea salt
Oil for the baking pan
Juice of half a lemon
Half a bunch of parsley
A few sprigs of thyme or rosemary


Wash the fish and pat dry. Season with pepper and drizzle lemon juice into the abdominal cavity. Place the herbs in the fish. Put a third of the sea salt in an oiled baking pan. Lay the fish on top and cover with the remaining salt, smoothing this out. Bake in a preheated oven at 200 celsius or gas mark 4 for 30 minutes. Gently crack open the salt crust and remove lumps of salt. Remove the skin on the top side of the fish, and take the fish fillet off the bones. Remove the main bones and take the remaining flesh out of the skin. Serve with alioli.

About Vernon

Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.


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