🍽️ Sea Bream Baked in Salt Crust

Name: Sea Bream Baked in Salt Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 2 bell peppers (1 red, 1 yellow); 500 g sea bream (scaled, ready for kitchen, 1 sea bream); 2 sprigs thyme; 2 stalks parsley; 4 stalks basil; 3 stalks tarragon; 3 garlic cloves; 1500 g coarse sea salt; 4 eggs; 100 g flour; 50 g cornstarch; 200 g ripe tomatoes (vine tomatoes, 3 ripe tomatoes); 1 red onion; 3 tbsp olive oil; 0.5 red chili pepper; 20 g oil-packed dried tomatoes; 2 tbsp capers (jar); 1 tbsp black olives (pitted); sea salt

422 kcal · 30 min · 4 servings

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Ingredients

2 bell peppers (1 red, 1 yellow)
500 g sea bream (scaled, ready for kitchen, 1 sea bream)
2 sprigs thyme
2 stalks parsley
4 stalks basil
3 stalks tarragon
3 garlic cloves
1500 g coarse sea salt
4 eggs
100 g flour
50 g cornstarch
200 g ripe tomatoes (vine tomatoes, 3 ripe tomatoes)
1 red onion
3 tbsp olive oil
0.5 red chili pepper
20 g oil-packed dried tomatoes
2 tbsp capers (jar)
1 tbsp black olives (pitted)
sea salt

Instructions

1. Quarter the bell peppers. Remove the seeds and wash the pieces. Place them skin-side up on a baking sheet. Turn on the grill in the oven. Grill the peppers on the middle rack for 10 to 15 minutes. Wait until the skin is dark brown and blistered. Remove the peppers from the oven. Cover them with damp kitchen paper. Let them cool down briefly.
2. Wash the sea bream. Pat it inside and out completely dry with kitchen paper. Cut off the fins with kitchen scissors.
3. Wash the herbs. Shake them dry. Peel the garlic cloves. Take thyme, parsley, and two stalks each of basil and tarragon. Place these herbs along with two garlic cloves inside the fish.
4. Take a large bowl. Mix sea salt, eggs, flour, and starch in it. Line a baking sheet with aluminum foil.
5. Spread about half of the salt mixture on the sheet. The area should be slightly larger than the fish. Place the sea bream on it. Cover the fish with the remaining salt mixture. Press the mixture firmly on the sides. Preheat the oven to 180 degrees (convection 160 degrees, gas level 2-3). Bake the fish in the salt crust on the second rack from the bottom for about 25 minutes.
6. Cut out the stem areas of the tomatoes in a wedge shape. Put the tomatoes briefly into boiling water. Remove them with a slotted spoon. Shock them in ice-cold water.
7. Peel the tomatoes. Cut them into quarters. Remove the seeds. Cut the flesh into strips.
8. Peel the skin of the cooled peppers with a sharp knife. Cut the peppers diagonally into pieces.
9. Peel the onion. Halve it. Cut it into wedges. Slice the remaining garlic clove.
10. Heat the oil in a pan. Add the onion wedges and garlic slices. Sweat them over medium heat for about 5 minutes until translucent. Add the peppers and tomatoes. Mix everything. Cook the vegetables for another 4 to 5 minutes.
11. Wash the half chili pepper if necessary. Halve it again. Remove the seeds. Rinse it. Chop the chili finely. Drain the dried tomatoes. Cut them small. Drain the capers.
12. Chop the olives roughly. Add chili, olives, dried tomatoes, and capers to the vegetables in the pan. Mix everything well. Season with salt.
13. Pluck the leaves from the remaining basil and tarragon. Chop them roughly. Mix them into the vegetables. Keep the vegetables warm.
14. Remove the sea bream from the oven. Carefully cut open the salt crust with a bread knife.
15. Carefully lift the lid of the salt crust. Remove the fish from the crust. Fillet the fish. Plate the fish with the warm vegetables. Serve the dish.

Nutrition per serving

kcal: 422
Protein: 32 g · Fett/Fat: 26 g · Carbs: 12 g