Salt Crust Sea Bream

Nothing novel here, but I loved the way the chef at Boca de Lupo made this look so easy, which it is. I especially like the use of a bog standard (not necessarily deep) stainless steel tray to bake the fish.

sea bream (or sea bass)

rock salt

rucola

EVOO

white balsamic vinegar

S&P

1. set oven at 250 c
2. in a relatively shallow stainless steel platter big enough to hold the fish, pour a layer of salt on which to place the fish; cover fish with more salt so that everything is covered except the head and tip of the tail
3. cook 13-15 minutes for a normal size fish
4. take out of oven, let sit 5-10 minutes
5. tap on salt crust with back of a big knife
6. remove salt, place fish on a cutting board
7. with a spoon, lift skin off the shoulder (just beneath the head where filet begins) and peel off; repeat for other side
8. very importantly, trim the back of the fish so that there are no little bones left, vertebrae is gone
9. serve with head and tail still on
10. dress rucola with EVOO, vinegar, S&P