Whole Fish Baked in Salt

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   Preheat the oven to 400F.

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   2.

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   Rinse the fish with cold water, pat it dry and refrigerate until just before cooking.

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   3.

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   Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish.

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   Lay two bay leaves on the salt, then place the fish on the bay leaves.

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   Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves.

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   Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary.

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    3.

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    Place the fish on the middle rack in the center of the oven and bake for 25 minutes.

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    You cannot test the fish for doneness you simply have to trust the timing.

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    Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can.

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    Most of the skin will come off the fish as well what doesn't come off when you remove the salt you need to remove gently, using a sharp knife.

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    4.

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    Remove the fillets divide the fish among four slightly warmed dinner plates.

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    Drizzle with olive oil and garnish with the chervil, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.