Espada a la Sal (Salt-Baked Fish)

Ingredients

• •1 kg coarse sea salt
• •1 whole sea bream or sea bass (1.2-1.5 kg)
• •3 egg whites
• •2 tablespoons fresh rosemary sprigs
• •2 tablespoons fresh thyme sprigs
• •1 whole lemon, sliced
• •4 cloves garlic, crushed
• •3 tablespoons olive oil
• •1 teaspoon black peppercorns
• •1 whole bay leaf

Directions

1. 1Preheat oven to 200°C (400°F). Clean and scale the fish, leaving it whole. Pat dry inside and out with paper towels.
2. 2Mix sea salt with egg whites in a large bowl until it resembles wet sand. Stuff fish cavity with lemon slices, garlic, rosemary, thyme, bay leaf, and peppercorns.
3. 3Spread half the salt mixture on a baking tray lined with parchment paper. Place fish on top and cover completely with remaining salt mixture, pressing gently to seal.
4. 4Bake for 25-30 minutes until the salt crust is golden and hard (timing depends on fish size).
5. 5Remove from oven and let rest for 5 minutes. Crack open the salt crust with the back of a knife and carefully remove it.
6. 6Gently peel away the skin and transfer fish to serving plates. Drizzle with olive oil and serve immediately with fresh lemon wedges.

💡 The salt crust around whole fish must be continuous. Gaps release steam and create dry spots before the centre finishes cooking.

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