Sea bream baked in salt using a Fissler pressure cooker
Para 2 3.8 €/pers. 115 kcal/100g.
- 1 portion-sized sea bream (about 800g, cleaned for salting and without scales)
- 800g of coarse baking salt
- 1 egg white
- 2 sprigs of fresh parsley
- Extra virgin olive oil (for serving)
- Flaky salt (optional, for serving)
- We begin by preparing the salt. In a large bowl, mix the coarse salt with the egg white, stirring well until it is slightly damp and has the texture of wet sand. This will help it compact better during cooking.
- We prepare the sea bream. We put half the salt in the salt basket and spread a thin layer of damp salt on top. We place the sea bream in the basket, making sure it's centered, and cover it with the remaining salt. You can add a few sprigs of rosemary for flavor. It doesn't matter if the head and tail stick out; we'll cut them off.
- Place the tripod or steaming basket in the Fissler pot and add half a glass of water to the bottom, making sure it doesn't exceed the height of the tripod. The idea is for the fish to steam without getting wet.
- We place the basket on top of the tripod, close the pot and cook for 8 minutes from when it reaches pressure 1.
- When finished, we let the pressure drop naturally before opening.
- Using a spoon to avoid burning ourselves, we took out the basket.
- We carefully remove the layer of salt and take out the meat of the sea bream with the help of a spatula.
- We serve them hot, skinned and boned, with a drizzle of extra virgin olive oil and, if desired, a few drops of lemon juice and a sprinkle of sea salt flakes. They're also delicious with mayonnaise.
- The doneness of sea bream baked in salt depends a lot on the size of the fish. If they are larger pieces, add another minute of cooking time. It's important not to put too much water in the pot, just enough to generate steam. The Fissler stainless steel basket is perfect because it keeps the fish elevated and allows the heat to circulate without direct contact.
- You can substitute sea bream with sea bass or even trout, always respecting the cooking times. If you like a more aromatic touch, add dried herbs (such as thyme or rosemary) between the salt and the fish, being careful not to overpower its natural flavor.
- An interesting variation is to replace some of the salt with a mixture of salt and crushed dried seaweed, which imparts an intense marine aroma. Some people also add a little white wine to the bottom of the steamer basket to give the steam a more fragrant touch.
Sea bream baked in salt, a classic fish dish we all know, but with a twist: cooked in the Fissler pressure cooker with its basket. The result is surprising: juicy, clean fish, ready in under half an hour, with hardly any mess and cooked to perfection. What do you think? You'd never imagine you could make fish baked in salt in a pressure cooker, would you? It's very important to ask the fishmonger to salt it, as they don't make any cuts in the fish's body.
The best easy and quick fish recipes, with ideas for every day and for all tastes.
We've had a recipe for sea bream baked in salt on the blog for many years, but prepared in the oven in the traditional way. It's a recipe that's as simple as it is ingenious. Its origins lie in Mediterranean cuisine, where using the oven's heat and sea salt was a practical way to preserve and cook fish without drying it out. Over time, it became synonymous with healthy and elegant cooking, perfect for serving without fuss. It's a recipe that's a staple in our homes at Christmas and on many Sundays.
Cooking it in a pressure cooker maintains that same spirit, but with a clear advantage: instead of waiting 40 minutes in the oven, you have the fish ready in less than 10, without losing flavor or texture. Furthermore, the Fissler's steaming basket prevents the fish from touching the water, allowing for more even and clean steaming.
And if you enjoy easy and tasty fish recipes, you'll love preparing salmon en papillote with vegetables—light and juicy; baked sea bass with roasted potatoes—a guaranteed crowd-pleaser; or hake in green sauce, perfect for when you want to impress without any fuss. After trying these, you'll see that cooking fish at home is much easier than it seems.
Preparing the sea bream
This sea bream baked in salt in a Fissler pressure cooker is one of those recipes that surprises with its simplicity. In just a few minutes you have a restaurant-quality dish, without an oven, without smoke, and without any effort.
Ideal for a quick yet stylish meal, the kind that leaves everyone wondering, "Did you really make that?" If you haven't used your pressure cooker basket yet, this is the perfect opportunity to debut it in style.
