Fish Baked in Salt

Preparation info
    • Difficulty

      Easy

Appears in
Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This ubiquitous dish is one of the great ones of the Mediterranean, and of southern Spain in particular. But it is invariably totally ruined by being served with a spoonful of those soggy, nasty vegetables described on page 85 and possibly some hard-boiled or, worse still, tinned potatoes. Except in restaurants of the highest integrity, when ordering Pescado a la Sal, insist on having all the vegetables served separately, because the whole purpose of this method of cooking is to pres