Dorada a La Sal – Sea Bream in a Salt Crust


1 sea bream prepared ready for cooking
(about 3 lbs/1.5 kg)
Juice of 1 lemon
3 garlic cloves
1 twig of thyme
4-6 lbs (2-3 kg) coarse sea salt
2 untreated lemons

Romesco sauce


¼ cup (50 g) almonds
3 garlic cloves
1 tomato
Salt, black pepper
¼ cup (50 ml) olive oil
1 Tbs (10 ml) wine vinegar


  • Preheat the oven to 460 ˚ F (250 ˚C).
  • Rinse the fish and season inside with lemon juice.
  • Cut the garlic cloves in half and place inside the fish together with the thyme.
  • Cover the bottom of a fireproof dish with a layer of salt as thick as a finger. 
  • Place the fish on top of this and then add enough salt for the fish to be completely covered.
  • Bake in the oven for 40 minutes.
  • Now break open the salt crust and carefully remove the fish from it. 
  • Take off its skin and fillet the fish.
  • Place on pre-heated plates and serve with a garnish of lemon quarters.
  • This dish is often accompanied by a romesco sauce. 
  • To prepare the sauce, peel and lightly roast the almonds  and crush them in a mortar together with the garlic.
  • Skin the tomato, remove the seeds, and add it to the almonds. 
  • Work everything into a smooth paste.
  • Season with salt and pepper and add the olive oil and the vinegar, mixing everything together thoroughly.