Sea Bream Baked in a Salt Crust with Herbs

Ingredients

• 2 whole sea bream, gutted
• 1500 g coarse sea salt
• 3 egg whites
• 4 fresh rosemary
• 6 fresh thyme
• 2 lemon
• 4 garlic cloves
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 220°C (200°C fan). Stuff each sea bream cavity with rosemary, thyme, sliced garlic, and slices of one lemon.

2. 2

   Whisk the egg whites until frothy, then mix thoroughly with the coarse salt to form a paste.

3. 3

   Spread a thick layer of the salt mixture on a large baking tray. Lay the fish on top and pack the remaining salt firmly over and around them to completely encase them.

4. 4

   Bake for 25–30 minutes. The salt crust will set firm and turn lightly golden.

5. 5

   Bring the dish to the table and crack the salt crust open with the back of a heavy spoon. Lift the fish out, peel away any remaining salt, and serve with olive oil, the remaining lemon, and a green salad.