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Seafood Alternatives: rockfish, sea bass, sea bream Preheat the oven to 375 degrees.
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In a large bowl, mix the salt and flour.
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Add in the water and stir to create a slightly stiff yet pliable dough.
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Rinse the fish under cool water and pat dry with paper towels.
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Put the fish on a lightly oiled baking sheet.
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Scoop out half the dough and pat it over the fish to create a crust about 1/4-inch thick.
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Flip the fish over and form a crust on the other side with the remaining dough.
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The entire fish should be enveloped in dough, with no cracks or possibly openings.
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(You might have dough left over.)
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Bake the fish till the crust begins to turn golden brown, about 30 min.
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Slit the crust, peel it away from the fish and throw away it.
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Lift the fish away from the bones and serve.
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This recipe yields 4 servings.
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Comments: This preparation keeps the fish moist and imparts a mouth-watering but subtle flavor of salt.
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The crust takes just min to prepare.
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Be sure to keep the crust fairly thin; a quarter-inch thick is about right.
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A too-thick crust will form a gluey layer next to the fish.
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You can also use fish fillets but they should be wrapped in lettuce leaves first, so the salt crust doesn't come into direct contact with the flesh.
