bream baked in saltrating:
4 portion sized whole bream (any colour) scaled and gutted, and trimmed of fins and tail
a few parsley stalks
1 tsp fennel seeds or 1 fresh fennel bulb, roughly chopped
1 lemon, sliced
3kg of rock salt
preheat the oven to gas 8. Stuff the parsley stalks, fennel or fennel seeds, and lemon inside the cavity of each fish.
cover the bottom of a large deep roasting tray with half the salt, and lay the bream on top. Cover with remaining salt until fish are completely covered.
generously sprinkle with water all over the surfice, to help form a strong salt crust, encasing the fish as it cooks.
place in the oven for 10-15 minutes. Slide a metal skewer into the thick aprt of the fillet - if the skewer is hot, the fish is ready.
remove from the oven, let it rest for a couple of minutes, then crack open the crust and remove every bit of salt from the fish. Transfer the fish to a board or plate, and remove the skin. Serve warm or cold.