Sea Bream baked in salt crust - Deboned and filled with aromatics Thyme, Fennel Seed, Garlic, Lemon - Salt and peppered Blood Orange - Grilled Long Stemmed Italian Chicory and Chicory Sprouts (Puntarelle) Salt Pepper Extra Virgin Olive Oil
Traditionally the fish is baked whole on the bone and is filled with aromatics in the gutted section. By deboning the fish of the inner spine and fish bones while leaving the head on the entire fish can be aromatized. The point of deboning is to add flavour, not to be more refined. If you took away the head and tail you might as well forget the salt and do it en papillote..