Preheat the oven to 210°C / 410°F.

Grate 4 garlic cloves and zest the lemon.

Combine coarse sea salt, wheat flour, grated garlic, lemon zest, and fresh thyme in the large mixing bowl.

Whisk 4 egg whites with 300 ml water, then mix them into the salt mixture until a homogeneous paste forms.

Spread a thin layer of salt paste across the baking dish.

Place the whole unscaled sea bream on the salt base.

Slice the lemon and place slices inside the sea bream with garlic and fresh thyme.

Cover the sea bream completely with the remaining salt paste and seal the edges.

Bake the covered sea bream for 60 min at 210°C / 410°F.

Finely dice the red onion and tomato.

Chop the black olives, capers, fresh basil, and fresh parsley.

Combine the chopped sauce ingredients with orange pulp and citrus zest.

Season the sauce with fine sea salt and black pepper, then cover with extra-virgin olive oil.

Rest the baked sea bream in its salt crust for 15 min.

Crack open and remove the salt crust with the kitchen mallet.

Peel away the skin and lift the sea bream fillets from the bones.

Serve the sea bream fillets and spoon the citrus sauce vierge over each portion.