Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce

Name: Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 sea bream; 700 g sea salt; 50 ml water; 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

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Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
2 servings
Course
Main Course
Cuisine
International

Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce

Iris Warren

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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.

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Ingredients

Servings

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

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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!