Salt-Crusted Whole Bream with Lemon and Alioli

1. Preheat the Oven

Preheat your oven to 400°F (200°C). While the oven is heating up, prepare a baking pan by lining it with a sheet of foil.

2. Prepare Salt Mixture

In a bowl, mix the coarse sea salt with the egg whites until the mixture feels like wet sand. Use your hands to mix; it’s the best way to get the right consistency.

3. Form Salt Bed

Spread about one-third of the salt mixture onto the foil-lined baking pan to form a bed for the fish.

4. Place and Cover Fish

Place the bream on the salt bed, and then cover the fish entirely with the remaining salt mixture. Mold the salt firmly around the fish, making sure the belly is closed. You can leave the tails uncovered if you prefer.

5. Bake the Fish

Place the pan in the preheated oven and bake for 25 minutes.

6. Remove and Crack Salt Crust

Once the baking time is up, remove the pan from the oven. Using a heavy knife, crack open the salt crust and carefully remove it. Brush off any remaining salt from the fish and peel away the skin to reveal the top fillets.

7. Serve

Gently lift the top fillets and place them on a platter or plates. With the top fillets removed, lift out the backbone to access the remaining fillets. Drizzle the fish with extra virgin olive oil and serve with lemon wedges. If you wish, add a small bowl of Alioli on the side for an extra touch of flavor.