Salt-baked bream with pickled radish and pea salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Salt-baked bream with pickled radish and pea salad
Salt-baking is a clever way of retaining moisture while ensuring the fish is perfectly seasoned. Delicious paired with a crisp salad
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
460Kcal
Fat
24gr
Saturates
3gr
Carbs
10gr
Sugars
4gr
Fibre
6gr
Protein
47gr
Salt
1.6gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 2 medium egg whites, for the crust
- 300g coarse sea salt, for the crust
- 4 thyme sprigs, leaves stripped
- pared zest of 1 lemon
- 2 whole sea bream (we used 1 x 520g pack Fish Said Fred sea bream)
For the salad
- 2 tbsp cider or sherry vinegar
- 1 tsp coriander seeds
- 150g radishes, very finely sliced
- 150g fresh podded peas
- 1 Little Gem lettuce, leaves separated
- 3 tbsp extra-virgin olive oil
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Beat the egg whites until lightly foamy, then mix with the salt. Tuck the thyme and lemon zest into the belly of each fish. Put a thin layer of the salt mixture into a baking dish that’s about the same size as the two fish. Place the fish on top and cover with the remaining salt mixture. Pat down to cover the fish completely, then bake for 25 minutes.
- While the fish is baking, make the salad. Put the vinegar and coriander seeds into a small pan with 2 tablespoons of water and heat until almost boiling. Put the radishes in a bowl and pour over the hot vinegar, then let pickle for about 10 minutes (and no more than 30).
- Put the raw peas into a large bowl with the lettuce leaves. Toss in the radishes and their pickling liquid, then drizzle in the extra-virgin olive oil and toss together. Season well.
- Once the fish is cooked, crack open and discard the salt crust (along with the top layer of skin) and serve the fish with the salad.
