sunny
19-09-2007, 12:17 PM
This is very simple and oh so tasty.
Ingredients:
1 whole snapper or a few whole bream
4 cups coarse salt
1 lemon
Rosemary
Method:
Preheat oven to 220C
Wash the fish and pat dry with paper towels
Choose a baking dish just big enough for the fish to lay flat in
Cover the bottom of the dish with a layer of salt
Stuff the fish with slices of lemon and the rosemary
Place in dish and cover completely with salt
Bake for 30 minutes to 1 hour depending on the size of the fish
Remove from oven and allow to cool for 5 minutes
Remove the fish from the salt. It will be covered with a hard crust. Break this off and discard. You should now have a beautiful moist whole fish that has just a faint touch of salt to it and is flavoured with the herbs.
For a variation use Moroccan preserved lemons instead.
Ingredients:
1 whole snapper or a few whole bream
4 cups coarse salt
1 lemon
Rosemary
Method:
Preheat oven to 220C
Wash the fish and pat dry with paper towels
Choose a baking dish just big enough for the fish to lay flat in
Cover the bottom of the dish with a layer of salt
Stuff the fish with slices of lemon and the rosemary
Place in dish and cover completely with salt
Bake for 30 minutes to 1 hour depending on the size of the fish
Remove from oven and allow to cool for 5 minutes
Remove the fish from the salt. It will be covered with a hard crust. Break this off and discard. You should now have a beautiful moist whole fish that has just a faint touch of salt to it and is flavoured with the herbs.
For a variation use Moroccan preserved lemons instead.