• Main Courses

Salt-Crusted Sea Bream




  • 1 sea bream (about 2.2 lbs/1 kg, cleaned and gutted)
  • 8.8 lbs (2 kg) coarse salt
  • 1/2 cup (4.2 oz/ 120g) fresh lemon thyme
  • Extra virgin olive oil, as needed
  • 1 lemon, sliced



  1. Preheat the oven to 390°F (200°C).
  2. Line a baking sheet with a layer of coarse salt mixed with fresh lemon thyme.
  3. Fill the belly of the sea bream with lemon thyme, salt, and some lemon slices.
  4. Place the sea bream on the baking sheet and cover it completely with more coarse salt, pressing it down well.
  5. Bake for about 25-30 minutes.
  6. Once cooked, break the salt crust with a knife and carefully remove the skin.
  7. Serve the salt-crusted sea bream fillet hot, drizzled with extra virgin olive oil and a bit of fresh thyme.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.