Prep Time: 10 Minute
Cook Time: 20 Minutes
Total Time: 30 Minutes
One whole sea bream (approximately 500 g / 1.1 pound)
Herbs (rosemary, thyme, or parsley)
Coarse sea salt (twice the weight of the fish)
Egg white (1 egg for every 300 g / 0.66 pound s of salt)
Clean the fish and take out its guts, but don’t take off the scales. The scales can help insulate and protect against too much salt.
For ten minutes, turn the oven on to 200 °C (400 °F).
Mix the egg white and salt together, then add a few drops of water until the mixture is as wet as wet sand.
You can add more taste by mincing your favorite herb and adding it to the mixture.
Put a piece of foil on the baking pan and spread a layer of salt that is half an inch (1.27 cm) thick.
Place the fish on the salt, and then add more salt on top. Press the salt crust all over the fish to coat it evenly. If the crust falls apart, add more water.
Cook for 15 to 20 minutes in the preheated oven. Wait until the top crust is a golden brown before serving.
Take the fish out of the pan and let it rest for five minutes on the table.
Crack the salt crust with a knife and carefully peel it off the fish. The fish skin should stick to the top, if possible. If not, carefully peel the skin off the fish meat. Take the filet slices off and put them on a plate. Enjoy!