Salt encrusted baked fish
One of our favourite ways of cooking whole snapper (or whatever the catch is that day) is in coarse sea salt. As the fish bakes the salt forms a hard crust. This keeps the fish moist and delicious, and not at all salty.
Serve this with a potato salad, oven-roasted tomatoes, a green salad and Petit Chablis wine
Ingredients
1 whole fish (fresh whole fish is available at the La Cigale weekend markets) - gutted but not scaled (keeping the scales on makes it easier when peeling off the skin)
Fresh herbs and lemon slices - fill the cavity of the fish with these
Aquasel coarse seasalt (available from La Cigale)
Method
Line a baking dish with tinfoil (not essential but makes it easier for cleaning). Put a thick layer of salt on the dish. Place the fish on top and cover completely with a layer of salt.
Bake in a preheated over at about 200 degrees C. A medium sized fish will take about 20 minutes. The salt will form a hard crust.
To serve break through the crust and gently lift away as much salt as possible without touching the fish. Peel back the skin of the fish carefully so you don't get salt on the flesh. The fish will be deliciously moist.
I like to serve this with a potato salad, oven-roasted tomatoes, a green salad and Petit Chablis wine. Click here to view more on the Petit Chablis wine.
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Three summer recipes: Salt encrusted baked fish, slow roasted tomatoes and potato salad