How to cook
In a deep bowl, mix all of the salt with the water until it is well moistened.
In a suitable baking pan, lay baking paper and spread an even layer (1 cm and a half thick) with salt. The entire surface of the pan should not be covered, but only enough for the two fish.
Split the bellies of the sea bream and remove the entrails. Wash them well and dry them. They should not be cleaned from the scales.
Place the fish on top of the salt and carefully cover it with the rest of it, making sure the layer is even. Press it down well.
You can leave the tails uncovered as well as part of the head of one, so that the eye can be seen. This is a trick to recognize when the fish is ready. In raw fish, the eye is dark, almost black and in well-cooked fish it is white with a slight yellow tinge. Since the fish is completely covered with salt, this will show you when it is ready.
Bake the sea breams at 392°F (200 degrees), upper and lower resistor wire, with a fan, in a preheated oven. For 14 oz (400 gram) sea breams, the cooking time with this method is 20 minutes, but if yours are smaller or larger, then look at the color of the eye, that you have left uncovered.
Once you remove them from the oven, leave them for another 4-5 minutes, then with a kitchen hammer or another suitable utensil start tapping the hardened salt shell until it cracks well.
Remove all of the salt from the baked sea breams, while being careful not to damage their surface, because the skin peels very easily. Finally, brush them with a kitchen brush to remove any salt residue.
Serve them immediately in company with a slice of lemon and a fresh salad.
This is a very healthy and easy way to cook this fish because no fat or additives are used. The fish turns out incredibly tender and tastes magical because it has retained all its juices and aromas.
The baked sea bream in salt is very tasty.