Romesco sauce is the great sauce of Catalan cuisine: roasted peppers, tomato, garlic, almonds and olive oil forming a smoky and full-bodied cream. Here it accompanies a sea bream in salt – the purest and tastiest method of cooking fish – in an absolutely Mediterranean fusion.
Mediterranean
Sea bream in salt with romesco sauce
Whole sea bream in salt with romesco sauce of roasted peppers and almonds. The perfect combination between Catalan technique and Mediterranean flavor.
- Spain
- Main course
- Light
- High protein
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 40 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 9 g
- Sodium 320 mg
Story behind the dish
Preparation
Sea bream in salt with romesco sauce is a preparation from Spain with easy difficulty. Reserve about 40 minutes in total (10 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 600 g sea bream (clean).
- Have ready: 1.5 kg of coarse sea salt.
- Have ready: 2 egg whites.
- Have ready: Rosemary and bay leaf to flavor.
- Have ready: For the romesco: 2 roasted red peppers, 2 roasted tomatoes, 50 g almonds, 2 cloves of garlic, 1 ñora, 3 tablespoons olive oil, 1 tablespoon vinegar, salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Prepare the romesco: crush peppers
Prepare the romesco: crush peppers, tomatoes, almonds, rehydrated garlic, oil and vinegar. Adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Mix the salt with the egg whites
Mix the salt with the egg whites. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Place a bed of salt; put the gilthead sea bream with herbs inside
Place a bed of salt; put the gilthead sea bream with herbs inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Cover with the remaining salt
Cover with the remaining salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Bake at 200°C 28-30 min
Bake at 200°C for 28-30 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Open the scab with a sharp blow; Serve the fillets with the romesco on the side.
Open the scab with a sharp blow; Serve the fillets with the romesco on the side. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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