Mix the salt, water and egg white into a porridge. Spread about 1/3 of the paste on a baking sheet. Rinse the sea bream and lay it tightly on the salt bed so that two sides of the abdomen are always close to each other and minimize the penetration of the salt into the abdominal cavity. Put the remaining salt mass on the fish and wrap them completely with it.
Preheat the oven to 200-220 °.
Bake the fish in it for 30 minutes. Then switch off, open the door and let it rest for 10 minutes.
With a hammer or wooden mallet (sauerkraut tamper, etc.) carefully pound the salt coat, lift out the fish and serve with vegetables of your choice.
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