Baking a fish in sea salt helps trap juices, maximizing both flavor and tenderness. Thanks to the high temperature, the fish bakes quickly (on the other hand dealing with sea salt adds "maintenance" time). And, no, it is not salty at all, assuming you are careful enough to remove the cooked fish intact.Scale and gut your fish (or ask the fishmonger to do it). We cooked sea bass, but many other types of fish should work well, including salmon. Fill the belly cavity with herbs -- such as basil, flat-leaf parsley, dill, cilantro, oregano -- garlic, and lemon slices. Place the fish on a thick bed of coarse salt inside a baking dish, possibly lined with aluminum foil. Cover the fish with more salt. (10lb/5kg of coarse salt should be sufficient.) Bake at 475F/250C for 10 minutes per 1lb/0.5kg of fish.
- fish, scaled and gutted
- 10lb/5kg coarse salt
- herbs: basil, parsley, dill, cilantro, etc.
- 1 lemon, cut into wedges
- 3-5 garlic cloves