Sea Salt Sea Bream from Jan and Neus, Tarragona Spain

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

Sea Bream

• 1  box sea salt 
• 1 peace of bream per person
• Water

Salsa Verde

• 1 fresh lemon
• Chopped fresh parsley leaves
• A hand full chopped green olives, optional
• 1 cup extra-virgin olive oil

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.

Seal Salt Sea Bream, with pan con tomate and roasted bell pepper