Seasonal, fresh, rustic and for sure colourful. Splashes off deep red paprika and honey eggplant. Spanish cooking is about food to share with everyone. It’s so tastfull, but not overcomplicated – the sea bream is cooked in sea salt, orata a sale. This is a must make! Prepared by Jan and Neus
- 1 peace of bream per person
Sprinkle the fish with just a little bit of water. Lay fish on top of salt and pack the remaining salt over fish to enclose completely. Roast about 20 minutes on 180 degrees.
While fish is cooking, prepare the salsa verde. Take the skin l from lemon into a bowl, combine lemon segment add parsley, green olives,and garlic and add olive oil.
Let fish rest for 5 minutes after removing from oven. Crack open salt crust, and lift and discard layers of salt. Ad a Spoon of salsa verde on or around fish. Serve with pan con tomate. roasted bell peppers and eggplant.