Ingredients: |
Ingredients: Long, oven proof platter or low edged oven proof dish suitable for serving at the table.
1 large, dressed, whole fish. Sea Bass, salmon or other mild tasting fish.
(Allow at least 1/4 lb. per serving)
Olive oil
2-3 fresh lemons, sliced
Kosher (coarse) salt, about 1/4"
Spray bottle with water
Parsley, endive or arugala for garnish
Whole lemons
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Directions: |
Directions:Assemble ingredients. Turn on oven to 425º.
Rinse fish well and pat dry. Place on platter.
Coat exterior of fish with oil.
Place a layer of fresh, sliced lemons into the fish cavity. Be sure cut edges of the fish touch together after inserting the lemon slices.
Pack the entire top and sides OUTSIDE of the fish with salt.
Lightly spray a fine mist over the salt layer to help salt bind into a crust.
Bake 15 minutes per pound of fish.
Wash parsley, endive or arugala thoroughly and pat dry. Place fresh leaves and stems for garnish around fish after baking.
Wash, halve or quarter the lemons and place around the fish after baking.
To Serve: LEAVE FISH ON THE OVEN PROOF PLATTER FOR SERVING! Crack salt layer with back of knife blade and turn back with fish skin and backbone as each portion is served. (Salt with skin should peel off easily) |
Personal
Notes: |
Personal
Notes: This dish is traditionally served on New Years Day in Spain. Although a common initial reaction is, "It will taste too salty!", the salt actually acts as an insulator providing a very moist fish which does NOT taste salty. This is an easy recipe for serving large groups and is an impressive presentation.
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