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1
Preheat oven to 450 degrees F. Position a rack in the middle of oven.
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2
In a bowl, stir together salt and one cup water until salt is evenly moistened.
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3
Score both sides of the fish, cutting slits just through skin to expose a little flesh.
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4
Sprinkle inside cavity lightly with salt and a few grinds of black pepper.Rub two tablespoons of the herbs into cavity and insert lemon slices.
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5
Rub one tablespoon chopped herbs onto each side of the fish, pressing into slits.
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6
Spread half the salt mixture in an oval just larger than the fish on a large baking sheet.
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7
Set fish on top of the salt.
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8
Pat remaining salt mixture over fish to cover completely and mold around curves of the fish.
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9
It's okay for the tail to stick out a little bit.
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10
Bake for 30 minutes.
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11
Remove baking sheet from oven and rap edges of salt crust to loosen it.
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12
Lift the crust from fish.
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13
It's okay if the skin comes away with crust.
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14
To serve, use a spatula to cut exposed side of fish into two portions and place on two warmed dinner plates.
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15
Lift tail to remove bones in one piece and expose other side.
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16
Cut that side into two portions, lift it from bottom salt and place on warmed plates.
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17
Drizzle each portion with extra virgin olive oil and splash of sherry vinegar if desired.
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18
Sprinkle with remaining herbs and serve immediately.
