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Ingredients
- 4 small whole fish, such as snapper,gutted (350g-400g each)
- cracked black pepper
- 1 lemon, juice of
- 12 sprigs fresh flat-leaf parsley
- 4 -5 kg coarse rock salt
Method
- Preheat oven to 425 degrees F (220C).
- Wash fish and pat dry.
- Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs.
- Spread two baking trays with half the salt.
- Place the fish on the baking trays and cover with the remaining salt.
- Press the salt firmly around the fish and sprinkle a little bit of water.
- Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes.
- To serve, remove the salt in large pieces, and place the fish on serving plates.
- Serve with salad and lemon wedge.
