RECETAS Y COCINA

Ingredients

• 1 gilt-head seabream weighing 1.5 kg
• 2 kg of coarse salt

Preparation

It is important to remember that you should not remove the entrails and the scales from the fish.

Place the fish in a baking dish lined with coarse salt.

Cover with the salt until it is completely buried and place in the oven for 20 minutes.

The salt bakes into a crust, which should be cracked and peeled away before serving.

This recipe can also be used for grey mullet, sea bass, snapper...

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Presentation

Serve hot in the same earthenware dish, accompanied by a side dish of alioli (garlic mayonnaise dressing).

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