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.