📝 About This Recipe
Hailing from the sun-drenched coastal regions of Spain, Dorada a la Sal is a culinary marvel that uses an ancient technique to lock in moisture and intensify the natural sweetness of the sea bream. By encasing the whole fish in a thick cocoon of sea salt, the flesh steams in its own juices, resulting in a texture so buttery and delicate it practically melts on the tongue. This dish is the epitome of Spanish 'chiringuito' elegance—sophisticated in its simplicity and visually stunning when cracked open at the table.
🥗 Ingredients
The Fish
- 2 pieces Whole Sea Bream (Dorada) (approx. 600g each, scaled but with skin and head intact)
- 1 Fresh Lemon (thinly sliced into rounds)
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
The Salt Crust
- 2 kg Coarse Sea Salt (Sal Gorda) (specifically for baking)
- 3 large Egg Whites (to help bind the salt)
- 2-3 tablespoons Water (to achieve a 'wet sand' consistency)
Salsa Vizcaína-style Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 3 pieces Garlic Cloves (thinly sliced into chips)
- 1 piece Dried Guindilla Pepper (or a pinch of red chili flakes)
- 1 handful Fresh Flat-leaf Parsley (finely chopped)
- 1 pinch Sea Salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure the rack is in the center position.
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2
Rinse the sea bream under cold water and pat them extremely dry with paper towels. Note: The fish must be scaled, but ensure the skin is intact to protect the meat from the salt.
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3
Stuff the cavity of each fish with a few lemon slices, a sprig of rosemary, and two sprigs of thyme. Do not overstuff; the belly should remain relatively closed.
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4
In a large mixing bowl, combine the coarse sea salt with the egg whites. Mix with your hands until the salt feels like damp sand. If it's too crumbly, add a tablespoon of water at a time.
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5
On a large baking tray, create a flat bed of the salt mixture about 1cm (1/2 inch) thick, slightly larger than the shape of the fish.
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6
Lay the fish onto the salt bed. Cover the fish entirely with the remaining salt mixture, pressing down firmly to create a sealed dome. Leave the very tip of the tail or the eye exposed as a visual indicator for doneness.
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7
Bake in the oven for 25-30 minutes. A good rule of thumb is 20-25 minutes per kilo of fish.
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8
While the fish bakes, prepare the vinaigrette. Heat the olive oil in a small pan over medium-low heat. Add the sliced garlic and guindilla pepper.
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9
Fry the garlic until it just begins to turn golden and fragrant. Remove from heat immediately to prevent burning.
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10
Whisk in the sherry vinegar and fresh parsley. The mixture will sizzle beautifully. Set aside.
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11
Remove the fish from the oven and let it rest for 5 minutes. The salt crust will be hard and slightly browned.
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12
At the table, use the back of a heavy spoon or a small mallet to gently crack the salt crust around the edges of the fish.
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13
Carefully lift away the large pieces of salt crust. Use a pastry brush to sweep away any stray salt grains from the skin.
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14
Gently peel back the skin (it should come off easily) and fillet the fish, lifting the top loin first, then removing the spine to access the bottom loin.
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15
Plate the fillets and drizzle generously with the warm garlic and sherry vinaigrette.
💡 Chef's Tips
Never use fine table salt; coarse sea salt is essential to prevent the fish from becoming overly salty. Ensure the fish is scaled but the skin is left on; the skin acts as a protective barrier during the steaming process. You can check doneness by inserting a metal skewer through the salt into the thickest part of the fish; if it comes out hot to the touch, it's done. Mixing egg whites into the salt is a professional secret—it creates a much stronger, 'brick-like' crust that seals in steam better than salt and water alone. Avoid opening the oven door during baking to maintain a constant temperature and humidity level inside the crust.
🍽️ Serving Suggestions
Serve with 'Papas Arrugadas' (wrinkled Canarian potatoes) and a side of Mojo Verde. A crisp, chilled glass of Spanish Albariño or a dry Txakoli pairs perfectly with the delicate seafood flavors. Follow with a light green salad dressed in a simple lemon vinaigrette to cleanse the palate. For an authentic touch, serve with a side of roasted Padrón peppers sprinkled with flaky salt. Finish the meal with a light dessert like a citrus sorbet or Crema Catalana.