Fish In Sea Salt

1. 1

   Take an appropriately sized baking tray and lay baking foil over it allowing an extra couple inches to hang over each side. Sprinkle a thick layer of coarse sea salt on the bottom. You can buy large bags of coarse sea salt in supermarkets.

2. 2

   Place your whole stuffed fish on top of the salt (I always make sure that there are enough herbs hanging/bulging out of the belly cavity to stop the salt getting in).

3. 3

   Sprinkle another thick layer of salt on top of the fish.

4. 4

   Then just crumple up the excess foil and push down between the salt and the tray (this basically just hugs the fish at the sides and saves you having to use too much salt).

5. 5

   Drizzle a little water over the top of the salt to help make a crust. Bake in the middle of the oven at its highest temperature for 10 minutes per pound.

6. 6

   After baking allow to rest for 15 minutes (the fish will carry on gently cooking) then gently break and remove the salt; be careful not to pierce the skin of the fish as you will make the flesh salty.

7. 7

   After exposing the lovely steaming fish simply place it in the middle of the table with some fresh bread crisp green salad boiled potatoes and two or three dips.

No additional tips available.