24-Minute Salt-Baked Sea Bream + Anchovy-Stuffed Tuna with Salsa Rosa

Anchovy-stuffed tuna with Mediterranean salsa rosa and a 24-minute salt-baked sea bream, plus a midnight tour of Runge's Market near Paris and smart wine pairings. At 1am we walk the aisles of Runge's Market, where gleaming sea bass, Dover sole, skate, John Dory and monkfish sit alongside delicacies like monkfish liver, queen scallops and monkfish cheeks. There are live prawns by the half-tonne, graded from 60 to 80 up to under 5 per kilo, mountains of oysters, langoustine, native lobster, rock lobsters flown from Cuba, and even Cornish crawfish. We track down gilt head sea bream and a magnificent yellowfin tuna, with smaller albacore beside it, and learn why a deep red tuna loin is good while brown flesh tastes metallic. Back in the kitchen, the tuna is larded with salted anchovy fillets rolled in chopped coriander. Tip: freeze the herb-coated anchovies so they turn into little darts you can push into a whole loin. Oil the fish, not the pan, then sear in a smoking-hot skillet for about 2 minutes per side to keep the center pink and warm. Serve with a bright salsa rosa of roasted peppers, tomatoes, fresh herbs like coriander and fennel, anchovies, capers and black olives, plus lemon-dressed salad leaves. For the sea bream, lay a 1-inch bed of rock salt with rosemary, rub the fish in olive oil, set it on the salt and bury it completely. Do not score the skin or the salt will penetrate the flesh. A 450 g fish bakes for exactly 24 minutes at maximum oven heat, steaming perfectly inside its crust. Brush off the salt, add good olive oil and lemon, and enjoy the gorgeous skin. Optional: mix egg whites with the salt to create a dramatic brick you crack at the table. We also visit La Coupeau in Paris to meet marketing manager Elizabeth Pierre-Léon in a brasserie famed for its daily procession of fresh fish and a room-sized shellfish display, where sea bream appears with ratatouille, pistou and parmesan. Finally, Susie Atkins pairs the dishes: a rich, dark California rosé served well chilled, or a very light red like Beaujolais for the meaty tuna; and a quality Italian Soave from Piero Pan for the delicate salt-baked bream, with lemony depth and a hint of almond. Primary keyword: salt baked sea bream Secondary keywords: anchovy stuffed tuna; salsa rosa fish; Runge's Market; wine pairing with tuna; how to bake fish in salt Search intent: Learn the 24-minute salt-baked sea bream method and anchovy-stuffed tuna with salsa rosa, plus wine pairings and a Paris fish market tour. #SeaBream #SaltBakedFish #TunaRecipe #SalsaRosa #FishMarket #WinePairing #FrenchFood