Fish Baked in a Salt Crust

To my mind oily fish - mackerel, herring - are disappointing unless eaten cucumber fresh, straight off the boat, or better still, line caught off a sailing boat, when they are superb. In London I choose bream, brill and hake, white fish which seem to travel better and cost less than sole, turbot, halibut, monkfish. Their flesh is fragile, however, easily overcooked to a mushy consistency. Baking in a salt crust - for which a whole fish is essential - is my favourite cooking procedure here.