FISH BAKED IN SALT

 FISH BAKED IN SALT




[Serves 10-12]
For those whose abstinence involves giving up meat, this recipe is straightforward and nourishing – the salt retains the freshness and moisture of the fish - it is actually not penance - it is seriously delicious.
INGREDIENTS
I whole snapper 1.4kg, gutted but not scaled.
Coarse cooking salt sufficient to completely cover the fish.
METHOD:
Preheat the oven to 200 degrees Celsius. Pour a layer of coarse sea salt evenly over the bottom of a baking dish.
Place a 1.4kg whole snapper on top of the salt.
Place a few bay leaves and thyme sprigs in its belly with some bay leaves spread around.
Completely cover the fish with salt and bake in the oven for 40 minutes (allow 10 minutes per 500g plus an addition 10 minutes).
Remove the fish from the oven and rest for 5 minutes.
Carefully tap the salt off the top and scrape away any remaining salt. Cut the salt away and discard.
Using 2 spoons, scoop the flesh onto warmed plates. Pull the backbone out and spoon out the remaining flesh.
Serve drizzled with a little lemon juice and olive oil.
Serve with lightly boiled spinach pureed with garlic
And capsicum piperade.
[Recipe herein is from Vogue Entertaining Cookbook, Autumn/Winter 2001].
Image is from: Food and wine.com

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