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Sea Bream in a Salt Crust & Yoghurt Sauce

Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce

Diana Oana
This sea bream baked in a salt crust makes for a great Sunday lunch and can be served with a creamy yogurt-based sauce and either a light salad or boiled potatoes.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine International
Servings 2 servings

Ingredients
 
 

  • 2 sea bream ~500g/piece (~1 lb each)
  • 700 g sea salt
  • 50 ml water

For the yogurt sauce:

  • 1 tbsp Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp pickled capers
  • 1 tsp grainy mustard
  • 1 tsp mayonnaise
  • fresh parsley leaves
  • dill leaves
  • salt
  • pepper

Instructions
 

  • Cut the fins off the fish. Mix half the salt and the water and pour into the pan. Lay the sea bream on top, then covered it thickly with the rest of the salt.
    I mixed the salt and water and put half the amount in the pan. I laid the sea bream on top, then covered it thickly with the rest of the salt.
  • Bake in a preheated oven at 180°C/356° F for 35 minutes.
    Sea Bream in a Salt Crust & Yoghurt Sauce
  • Shake off the excess salt well before serving, taking care to preserve the skin. 😊
  • Served with boiled potatoes and caper yogurt sauce, but any other sauce you fancy!

For the yogurt sauce:

  • Mix together all the ingredients for the yogurt sauce, season to taste.
    Sea Bream in a Salt Crust & Yoghurt Sauce
  • Enjoy!

Notes

Salt-Crusted Sea Bream (Dorade) with Yogurt Sauce
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