Ingredients
- 650-800g white fish
- 300-400g of coarse sea salt
- extra virgin olive oil
- lemon or lime juice
Method
For 2 people, a 650-800g fish will do. Leave it whole and have it gutted, but it's important to leave the scales on as they will protect the flesh from the salt. Any white-fleshed, flaky fish such as sea bream, snapper, pearl perch or sea perch will do.
Season the cavity of the fish with salt and pepper.
Preheat the oven to 190C.
Place about 300-400g of coarse sea salt in a baking dish and lay the fish on top. Completely cover the fish with more sea salt so there are no exposed areas. Drizzle some water gently on the salt and place in the oven for 30 minutes or more, depending on the size of the fish.
Remove the dish from the oven and crack the salt crust at the table, pushing it aside to reveal the skin. The skin will peel off very easily to reveal the flesh.
Drizzle with extra virgin olive oil and lemon or lime juice and serve.
