Fish in an Aromatic Salt Crust

• 1 whole fish (sea bass or sea bream), about 1 kg, with scales

For the Salt Crust

• 1 ½ kg coarse salt
• 5 egg whites
• 1 lemon, zest
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh oregano, finely chopped

For the Fish

• ¼ teaspoon black pepper
• 1 lemon, sliced
• 7-8 sprigs parsley
• 4-5 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh oregano

For the Potatoes

• 1 package (700g) small (baby) potatoes
• 4 tablespoons olive oil
• 1 lemon, juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• fresh herbs

For the Greens

• 2-3 bunches wild chicory (radikia) or other greens of your choice
• 2–3 tablespoons olive oil
• 1 lemon, juice
• 1 teaspoon salt

1. Pat the fish very dry.
2. Sprinkle pepper inside the cavity.
3. Finally, stuff with lemon slices and herbs.

For the Salt Crust:

4. In a bowl, mix the salt, egg whites, lemon zest, and fresh herbs until the mixture has a wet sand-like texture.
5. Line a baking tray with non-stick parchment paper. Spread a layer of the salt mixture on the bottom. Place the fish on top and cover completely with the crust.
6. Do not press too hard. Bake in a preheated oven at 200°C for 50 minutes.

For the Potatoes:

7. While the fish is baking, prepare the potatoes. Rinse them well and place them in a pot. Pour tap water to cover the potatoes well. Boil until the potatoes are tender.
8. To check if they are ready, insert a knife into the center; if it meets no resistance, they are done. Drain them, let them cool slightly, and cut them in half.
9. Pour the olive oil into a pan, and once hot, add the cut potatoes. Let them sauté, then add the lemon juice, dried oregano, salt, pepper, and fresh herbs.

For the Greens:

10. In a bowl, add a little vinegar and salt, then add the greens. Let them sit for 5 minutes and then rinse them. Put water in a pot, and when it boils, add a little salt.
11. Add the greens and boil them for 10–15 minutes, until they soften but retain their color.
12. Drain them and let them drip dry for a bit. Serve with olive oil and lemon.

For Serving:

13. When the fish is ready, break the salt crust, which will be very hard.
14. If desired, drizzle the surface with a little alcohol and ignite it. Gently remove the skin from the fish; this is why we leave the scales on the fish, so it doesn't absorb too much salt.
15. Serve the fish fillets with the greens, drizzled with olive oil and lemon, and accompanied by the potatoes.