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Salt baked sea bream with samphire, pea and asparagus salad
November 8, 2024
Easy
Instructions / Directions
Serves: 4- Preheat the oven to 210°C/fan 190°C, gas mark 7.
- Line a large baking tray with parchment paper and lay the sea bream on top.
- Place the salt into a large bowl and add the egg white, mixing well until you achieve the consistency of wet sand.
- Spoon the salt over the top and smooth to totally cover the fish.
- Place in the oven and bake for 15-20 minutes until the crust is golden brown and the bream are cooked – check by inserting a knife into the thick part of the flesh and ensuring that the fish has reached 38°C.
- Meanwhile, heat a sauté pan until hot. Add the olive oil and samphire and sauté for 1-2 minutes until just softening.
- Stir in the asparagus and stir fry for 1 minute.
- Stir in the peas and stir fry for another 2 minutes until hot and the vegetables are tender.
- Pour in the lemon zest and juice, vinegar and a little salt and black pepper and stir to combine.
- Carefully remove the crust from the fish and lift the fish out.
- Gently pull back the skin and lift the flesh off the bones.
- Serve the fish with the samphire.
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