The principle here is that the skin of the fish should be thick and resistant enough to not permit the salt to permeate the delicate meat under it. Be very careful to make sure that the skin of the fish is not pierced anywhere because if salt seeps through to the flesh it will spoil the taste. I have suggested grouper for this recipe, but any large, heavy scaled fish would be good—sea bream for instance.
extra virgin olive oil lemon wedges
freshly ground black pepper
© 2008 Valentina Harris. All rights reserved.