The healthiest way to cook fish this summer doesn't ask for a drop of oil - it asks for salt, lots of salt. Sea bream baked in a salt crust is a technique as old as Mediterranean cooking itself, and the payoff is fish that's juicy inside, tender, and tastes clean because nothing is masking it.

What you'll need: one larger sea bream (or two smaller portions), 2 kilos of coarse sea salt, two eggs, a mix of aromatic herbs and some lemon zest. When you buy the fish, ask the fishmonger to leave the scales on and to gut it through the gills - that layer of scales protects the flesh from the salt.

First heat the oven to 200 degrees, top and bottom element. In a large bowl put the salt, add only the egg whites (save the yolks for something else), then fold in the herbs and lemon zest. Mix everything by hand until it binds - the egg white makes the salt stick and form a hard crust.

Lay a bed of salt on the tray, set the fish on it and cover it completely with the rest of the mix, pressing down firmly. Bake for 30 minutes for a fish around a kilo. The fish is done when the eye turns fully white and opaque. Crack the crust open the moment it comes out - leave it on, and the fish keeps cooking and dries out.

The tricks are simple: dampen the salt with egg white so it sets better, press hard when you cover the fish, and don't be scared of how much salt it takes - it doesn't seep in, it just builds an oven where the fish cooks in its own steam. Serve with a squeeze of lemon or a light sauce. Simpler and healthier than this? Hard to find.