Salt-baked barramundi with spiced tomato chilli sauce

Name: Salt-baked barramundi with spiced tomato chilli sauce
Yield: Serves 8
Cuisine: Australia
Ingredients: 2 kg/4 lb rock salt; 1 whole 2 kg/4½ lb wild or sea-farmed barramundi, cleaned and scaled (see Note); ½ teaspoon sea salt; 1 bunch dill; 4 quarters Preserved Lemon; 1 whole 2 kg/4½ lb wild or sea-farmed barramundi, cleaned and scaled (see Note); 2 teaspoons lemon juice; 50 g/1½ oz unsalted butter; 4 tablespoons Spiced Tomato Chilli Pickle; 1 teaspoon freshly ground black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 kg/4 lb rock salt
1 whole 2 kg/

Oceania
Australian
Australia
Fish course
Preserve
Pescatarian
Gluten-free

Method

Preheat oven to hot (220°C/450°F). Lay half the rock salt in the base of a roasting tray large enough to hold the fish.
Chop preserved lemon and place inside fish cavity with dill. Season fish cavity with sea salt and pepper.
Lay fish on salt