Steps

1. Remove the entrails, gills, and fins from the Sea Bream. The scales can be left on.
   🕒 00:10
2. Stuff the cavity of the Sea Bream with Garlic.
   🕒 00:34
3. Stuff the cavity of the Sea Bream with any available herbs like Parsley, Thyme, and Rosemary.
   🕒 00:40
4. Heat a frying pan.
   🕒 01:08
5. Place the Sea Bream in the heated frying pan and sear it.
   🕒 01:11
6. Cook the Sea Bream for about 3 to 4 minutes.
   🕒 02:08
7. Line the sides of the Sea Bream in the frying pan with 150g to 200g of Coarse Salt.
   🕒 02:14
8. Sprinkle your preferred spices like Black Pepper, Fennel Seeds, and Oregano over the Coarse Salt.
   🕒 02:39
9. Heat the Coarse Salt with the spices added. The salt heats up, intensifying the spice aromas and infusing them into the fish.
   🕒 03:00
10. Flip the Sea Bream about 3 times to avoid breaking it. Then, let it finish cooking with residual heat.
    🕒 03:37
11. Turn off the heat, cover with a lid, and steam for about 5 minutes using residual heat.
    🕒 05:19
12. Transfer the Sea Bream to a rack.
    🕒 06:02
13. Gently brush off any excess Coarse Salt from the Sea Bream. This helps to prevent saltiness and allows you to savor the rich flavor of the steamed fish.
    🕒 06:11
14. Carefully peel off all the skin from the cooked Sea Bream and separate only the flesh. As the steamed flesh releases steam, you can enjoy the aromatic blend of herbs and fish.
    🕒 06:22
15. Squeeze Lemon juice over the top, if desired.
    🕒 07:34