Baked Sea Bream in a Salt Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,188 cal. | (57 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 26.1 mg | (218 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,928 mg | (48 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 259 mg | (86 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 ready to cook Sea bream
- juice lemons
- salt (pepper)
- 1 sprig thyme
- 2 garlic cloves
- 2 kilograms coarse Sea salt
- 2 fresh lemons
- For Sauce
- 50 grams sliced almonds
- 1 Beefsteak tomato
- 3 garlic cloves
- salt (pepper)
- 1 Tbsp Red wine vinegar
- 6 Tbsps olive oil
Preparation steps
Rinse and pat dry fish. Sprinkle with lemon juice and season with salt and pepper, inside and out. Peel garlic, cut in half and place garlic and thyme into fish cavity. Pour half of sea salt into a large roasting pan, flatten it and place fish onto it. Cover fish with remaining salt until it is completely covered. Bake in preheated oven at 250 (approximately 480F) for 40 minutes.
Prepare sauce. Toast almonds in a dry frying pan. Blanch tomato, rinse with cold water and peel. Peel garlic and puree with almonds and tomato in a blender. Season with salt, pepper and vinegar. Add olive oil and mix well.
Take out the pan from oven. Open salt crust, carefully lift fish out of it. Separate fish fillets from the bones. Serve garnished with lemon wedges and accompanied with sauce.
