Salt-baked sea bream

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180 °C fan. Wash and clean the sea bream, then pat dry. Mix the sea salt with the egg whites. Spread 1/3 of the mixture in a flat layer on a baking tray lined with baking paper.

2. 02

   Wash the lemon and cut into 1 cm thick slices. Wash the rosemary and thyme. Peel the garlic cloves and lightly crush them. Divide everything between the cavities of the sea bream.

3. 03

   Lay the sea bream on their sides on the salt bed and cover with the remaining salt. Bake in the preheated oven for 35 minutes.

4. 04

   Put the water for blanching the asparagus on to heat and season with salt and sugar.

5. 05

   Trim the woody ends from the asparagus and peel the lower third of the stalks.

6. 06

   Once the water is boiling, add the asparagus and blanch for about 4 minutes over the lowest heat.

7. 07

   Prepare a bowl of iced water and plunge the cooked asparagus into it to cool.

8. 08

   If desired, lightly fry the asparagus in a frying pan with a little butter. Season with salt and pepper.

9. 09

   Wash and halve the fennel, then cut into strips as thinly as possible. Marinate with salt, sugar and a little olive oil. Spread in a flat layer on a baking tray and bake at 180 °C for about 15 minutes.

10. 10

    Meanwhile, peel the oranges thoroughly with a sharp knife and cut out the segments from between the membranes.

11. 11

    Squeeze the juice from the orange remnants and mix it into the still-hot fennel along with the orange segments.

12. 12

    Arrange everything together and serve.