Ingredients:

2 whole fresh bream, cleaned (approx. 500g)

600g coarse salt

1/2 unwaxed orange

1 unwaxed lemon

2 cloves garlic

extra virgin olive oil

Salt and pepper

Method:

Rinse the fish under running water and pat dry with paper towel. Sprinkle salt and pepper inside and add the finely sliced garlic. In a bowl, mix the salt together with the orange and lemon juice. Mix well. Pour a small amount on the bottom of an oven pan, then lay the fish on top. Cover with the rest of the salt. The salt crust must fully cover the fish.

Add a few thin slices of lemon and orange on top of the salt crust, then bake in the oven at 180 degrees Celsius for about 25 minutes. Remove from the oven and leave to rest for five minutes. Break the salt crust carefully. Filet the bream, and serve with a sauce of oil, citrus zest and salt.

If you like stronger flavours, you can use other herbs in the sauce like parsley, wild fennel and thyme.

MF