Dorada a la sal is a traditional Spanish dish of whole gilthead sea bream baked in a salt crust. This cooking method helps keep the fish’s moisture and flavor in, so it stays tender and juicy.
To make it, the fish is first cleaned and gutted. A layer of coarse salt is spread on a baking tray and the fish is placed on top. It’s then covered with another layer of salt, creating a crust that seals in the moisture.
The tray goes into a preheated oven and the fish bakes for about 25–30 minutes, depending on its size. Once cooked, the salt crust is cracked open and removed, and the fish is served with a drizzle of olive oil and a slice of lemon.
Dorada a la sal is a popular dish in Spain, often served at celebrations and family gatherings. It’s a healthy, tasty choice that’s easy to make and loved by seafood fans of all ages.