Baking in a Salt Crust

Fish baked in this way will have a crispy skin and moist flesh - without being over salty. The salt crust will help the fish to retain moisture and add flavour. Before cooking, trim, scale and gut, then wipe the fish dry with paper towels.

1. Spread a 5 cm layer of sea salt evenly over the bottom of a heavy-based casserole dish. Lay the fish on top of the salt and cover with another salt layer (1.3 kg salt will cover 900 g fish as shown here).

   

2. Sprinkle the salt with water. Bake the fish at 220° for about 30 minutes.

   

3. Chip through the top Liver of salt with a small hammer. Remove the fish, keeping it in one piece. Brush away the excess salt and serve immediately.