Salt-Crusted Gilthead Sea Bream

Ingredients

• whole gilt-head sea bream9.35 oz (265 g)
• fresh thyme0.11 oz (3 g)
• fresh sage0.11 oz (3 g)
• Mediterranean herb blend0.04 oz (1 g)
• fine salt19.4 oz (550 g)
• large eggs2.47 oz (70 g)
• canned artichoke heartsSide3.53 oz (100 g)
• cherry tomatoesFor serving1.13 oz (32 g)
• limeFor serving0.53 oz (15 g)
• fresh thymeFor serving0.07 oz (2 g)
• balsamic glazeFor serving0.11 oz (3 g)
• fresh basilFor serving0 oz (0 g)
• leaf lettuceFor serving0 oz (0 g)
• prepared béchamel sauceSauce3.35 oz (95 g)
• lemonSauce0.18 oz (5 g)

Directions

1. Gut the sea bream without scaling it; remove the internal organs and gills.
2. Pat dry and place thyme, oregano or marjoram, and Mediterranean herbs inside and over the fish.
3. Mix the egg with the salt and completely encase the fish in the mixture.
4. Bake at 356°F (180°C) for 15–20 minutes.
5. Before serving, remove the salt crust, peel away the skin, and remove the fin bones.
6. Serve with the head and tail intact.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.