Print Recipe SALT-CRUST SEA BREAM
Cooking fish inside a salt crust is very traditional. The salt insulates the fish from the extremes of heat, ensuring it cooks evenly and seals in all the flavours and juices. It also makes for a dramatic centrepiece if you crack it open at the table. And no, the fish won’t taste salty – the scales protect the flesh so it remains sweet and succulent. You can use this type of cooking for most types of fish, though it’s not ideal for oily varieties such as salmon and mackerel.