Robalo / Dourada Ao Sal Recipe
Sea Bass/Golden Bream Baked in Salt
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Ingredients
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Fish & Seasoning
Optional Accompaniments & Garnish
Method
Prep & Salt Crust
- 1
Preheat and prepare fish
Preheat the oven to 220°C (425°F). Rinse each fish under cold water and pat completely dry with paper towels, including the cavity. Trim any loose fins.
- 2
Season the cavity
Season the fish cavity lightly with the 1 tsp freshly ground black pepper. Stuff each cavity with a portion of the chopped parsley, 2 thyme sprigs, and several thin lemon slices (divide lemon and herbs between the two fish). Do not salt inside the cavity — the salt crust will season the flesh from the outside.
- 3
Make the salt mixture
In a large bowl, combine the 2.5 kg coarse salt with the 4 egg whites. Mix with a fork until the salt is uniformly damp and holds together like wet sand. The egg whites act as a binder to form a firm crust. If the mixture seems too dry add a teaspoon of water at a time; it should be sticky but not runny.
Assemble & Bake
- 4
Form base layer
On a rimmed baking sheet or in a roasting pan large enough for the fish, spread about one-quarter to one-third of the salt mixture into a rectangle or oval slightly larger than a fish. The layer should be about 1–1.5 cm thick to support the fish and insulate it during baking.
- 5
Set fish on salt
Place a prepared fish on the salt base. If cooking two fish on one pan, leave about 3–4 cm between them. Press the fish lightly onto the salt so it seats evenly.
- 6
Cover with remaining salt
Using the remaining salt mixture, mound salt over each fish, completely enclosing it. Press the salt around the fish to form a sealed crust, leaving no gaps. Smooth and compact the top so the crust is solid and even.
- 7
Bake
Place the baking sheet in the preheated oven. Bake for 18–22 minutes for each 400–500 g fish (estimate 20 minutes for a 500 g fish). For two medium fish (about 400–600 g each) bake 20–25 minutes. The salt crust will harden and lightly brown; the fish inside will steam and cook gently.
- 8
Rest briefly
Remove the pan from the oven and let the fish rest, still in the crust, for 5 minutes. This helps the juices redistribute and makes handling easier.
Finish & Serve
- 9
Crack the crust
Using the back of a spoon or the blunt side of a chef's knife, tap and gently crack the salt crust. Remove the top pieces of salt and clear away the salt from the skin without forcing. Lift the fish from the remaining base salt onto a serving board or platter. Brush off any excess salt clinging to the skin with a dry pastry brush or paper towel.
- 10
Serve
Using a large spatula, carefully remove the skin (optional — the skin will be infused and easy to peel) and flake the cooked flesh in large pieces from the backbone. Drizzle 1–2 tablespoons olive oil over the fillets, sprinkle with the chopped parsley garnish, and serve with lemon wedges and additional extra-virgin olive oil on the side.