Salt-Baked Sea Bream with Allioli

Salt-Baked Sea Bream with Allioli

Salt-Baked Sea Bream with Allioli

Sea bream, a midsize fish with flaky fillets, are traditionally salt baked in Spain’s coastal Murcia region.Grant Cornett

The most classic of the region's a la sal (baked in salt) dishes is made with gilt-head bream, a silver fish with a distinguishing gold spot on its cheeks (dorada means "golden" in Spanish). Grouper, snapper, sea bass, or other varieties with a thick skin also work well; always use whole fish rather than fillets. Allioli is a traditional Catalonian garlic-and-oil sauce that is classically served with the resulting tender fillets. Although less traditional, blending in a raw egg helps thicken and emulsify the sauce for a richer consistency.

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