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Salt-baked sea bream with orange and pickled red onion salad
Serves 4 Starters and mains
Ingredients
- 2 egg whites
- 250g coarse sea salt
- 10 sprigs thyme, leaves stripped
- 4 bay leaves
- 2 sea bream (about 600-700g each), gutted
For the salad
- 2 red onions, cut into thin wedges
- 2tsp coriander seeds
- 100ml white wine vinegar
- 50ml sherry vinegar
- 60g caster sugar
- 2 oranges, peeled and sliced
- handful parsley, leaves stripped
- 1 head radicchio, leaves torn
- 1 head radicchio, leaves torn
Method
Preheat the oven to 180C/ 350F/Gas 4. To make the salad, put the onion wedges into a bowl with the coriander seeds. In a small pan heat the vinegars, sugar and 100ml water until the sugar melts, then pour the hot liquid over the onions. Leave to marinate while you cook the fish.
Beat the egg whites and mix with the salt, thyme and bay leaves. Put two layers of the salt mixture on a baking tray about the same size as the fish. Place the fish on top of the salt and cover with the remaining mixture, pressing it down so they are completely and evenly covered. Bake for 25-30 minutes until the salt has hardened. Let the fish rest while you finish the salad. Drain the onion and toss with the orange slices, parsley and radicchio. Drizzle with lots of extra virgin olive oil. Crack open the fish. Serve with the salad, which is also a great side for other grilled fish or meat.
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