Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
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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
- 2 sea bream ~500g/piece (~1 lb each)
- 700 g salt sea salt
- 50 ml water
For the yogurt sauce:
- 1 tbsp Greek yogurt
- 1 tbsp olive oil
- 1 tbsp capers pickled
- 1 tsp grainy mustard
- 1 tsp mayonnaise
- parsley fresh leaves
- dill leaves
- salt
- black pepper
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!
For the yogurt sauce:
- Mix together all the ingredients for the yogurt sauce, season to taste.
- Enjoy!
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