- 1 sea bream of about 1 kg
- 2 pound of La Baleine coarse salt
- Bay leaves
- Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish's mouth.
- Spread a layer of coarse salt approximately 1cm deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water.
- Put the dish in the oven at 200 °C for 20 minutes. Serve with rice.