Clean the giltheads thoroughly.
Evenly sprinkle the oven plate - or a steel tray -with a thick layer of coarse salt. Place the giltheads on it and cover them with an abundant layer of coarse salt, until every fish is entirely covered in salt.
Bake in the preheated oven at 250°C for 25-30 minutes.
In the meantime, prepare the Bra cream by putting the Bra cheese in a pan with the cream, the butter, the minced parsley, the salt and pepper. Stir and melt the ingredients in bain-marie. Never allow to boil and always stir delicately.
Once cooked, take the giltheads out of the oven. Break the salt crust. Slice the fish and serve hot on a dish on a bed of Bra cream.