Bream In Aromatic Crust

Preparation:

Preparation: The day before the preparation, chop the aromatic herbs very finely (about the quantity, keep in mind that you will have to obtain five or six spoonfuls) and mix them with the salt. Leave this aromatic salt to rest for at least twelve hours, then mix it with the flour, make a fountain and break the eggs. Mix the ingredients until you obtain a homogeneous mixture and let it rest for at least half an hour. In the meantime, remove the fins from the sea bream, scale it and empty it after having made a cut from the head to the anal opening. Wash them under running water and dry them perfectly even inside. Divide the salt mixture into two pieces and flatten them with a rolling pin to obtain two large ovals about half a cm thick. Place a sea bream in the center of each oval and wrap it in the salt dough, sealing well and trying to keep the shape of the fish in the wrapping. Arrange the two sea breams on a baking tray lined with baking paper and put it in the preheated oven at 200 degrees and cook for 40 minutes. Bring them to the table as soon as they come out of the oven and, when it's time to serve them, make an incision along the whole pasta and widen the opening so that you can fillet the fish directly inside the casing. Cooked in this way, the fish is particularly tasty and fragrant without the need for further condiments but, for those who wish, pass some extra-virgin olive oil with a delicate taste.