Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass
Salt-baking sea bream in the Charlie Oven is a masterclass in simplicity and flavour. The salt crust gently steams the fish, locking in moisture and seasoning it delicately. The result is flaky, tender fillets with clean, bright flavour and just a whisper of smoke from the charcoal. Whether you cook one large fish or a couple of smaller ones, this is an effortless way to impress.
Ingredients
Serves 4
- 1 whole sea bream (1.2–1.5 kg), or two to three smaller sea bream totaling the same weight, gutted and scaled
- 2 large egg whites
- 2 kg coarse sea salt (Maldon or kosher)
- Zest of 1 lemon
- Small bunch of fresh herbs (thyme, parsley, dill, or fennel fronds)
- 2 slices of lemon per fish
- Olive oil, to drizzle
- Optional: a pinch of fennel seeds or crushed black peppercorns in the salt mix
How to cook Salt-Baked Sea Bream in the Charlie Oven
1. Fire setup
Use good quality lump charcoal, setting the fire at the back of the charcoal grate to create indirect heat. Preheat the Charlie Oven to around 200°C (400°F). You want a consistent, radiant heat—not open flames.
2. Prepare the fish
Rinse and pat the sea bream dry. Stuff the cavity with lemon slices and fresh herbs. Optionally, score the skin once or twice on each side to make serving easier later.
3. Make the salt crust
In a bowl, mix the coarse salt with the egg whites and lemon zest. It should feel like damp sand—firm enough to pack. Add fennel seeds or crushed pepper if you want to bring out more aromatic notes.
4. Pack and bake
Line a tray with baking parchment or foil. Spread a 1–2 cm base layer of the salt mixture. Lay the sea bream on top, then completely cover with the rest of the salt, pressing down firmly to seal the fish inside.
Place the tray on the middle or upper rack, away from direct flame. Bake for 30–35 minutes depending on fish size (allow roughly 20 minutes per kg of total weight).
5. Rest and reveal
Let the fish rest in its crust for 5–10 minutes after baking. Then crack open the salt shell gently with the back of a spoon or knife. Brush away excess salt, peel off the skin, and lift out the fillets. Serve with a drizzle of olive oil.
Why cook this in Charlie?
The Charlie Oven’s radiant heat is perfect for salt-baking. You get all the control of a regular oven, but with the added joy of charcoal cooking. The result is juicy, delicately seasoned sea bream with a touch of smoke and a stunning table presentation when the crust is cracked open.