Fish descaled, gutted, and deboned. Traditionally of course it is not necessary at this point to debone the fish. What is important is to rub the entire fish in oil before finishing to cover in course salt. If you fail to do this!: the salt will stick to the fish making it more of a mess to open afterwards AND the fish will be extremely salty. extremely
Spoon the aromatic mixture, chopped thyme, garlic, fennel seed, lemon juice and olive oil, onto the entire fish.
Close by covering with salt and sprinkling with water. Sprinkle enough water to moisten all the salt. but not so much that it begins to melt. This is enought to create a case. And so much simpler than making a salt case with whipped eggwhites...
Oven. 280°C (536°F) 30 min for a kilo (2.2 lbs.) sized Orata. But this will very a little on the exact shape of the fish, oven, tray(type of metal), etc. And unfortunately only experience will allow you to adjust times for different weights and sizes of the fish.. important note you can t simply adjust times by weight. In the sense that half the weight is not half the time! close but not exactly... If the fish weighs more because it is longer, cooking times will not change much.. I fthe fish is thicker cooking times will change more.
Clean off skin. And serve. Do not forget to dig out the cheek muscles. Almost the best part!