Fish in Salt

Description

The dish is prepared without unnecessary complications. You can cook any fish this way, but it's best to use larger fish. Salmon or Atlantic salmon turns out especially delicious. Use regular salt without iodine. Don't worry, the fish won't be salty. In this case, the salt forms a crust in which the fish cooks in its own juices. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   In a bowl, mix the salt (set aside 1 tablespoon), water, and add Provence herbs.

2. 2

   Step 2

   Wash the fish and dry it with paper towels, then transfer it to a cutting board.

3. 3

   Step 3

   Place half of the prepared salt mixture on a baking sheet, spreading it to fit the size of the fish.

4. 4

   Step 4

   In a separate bowl, mix the remaining salt with ground black pepper, rub the fish inside with the prepared spice mixture and olive oil (1 tablespoon), place half of the herbs, bay leaf, lemon slices, and another layer of herbs.

5. 5

   Step 5

   Place the stuffed fish on a bed of salt, then cover the fish with the remaining salt mixture and shape it into a "sarcophagus," pressing it tightly against the fish.

6. 6

   Step 6

   Bake in a preheated oven at 235 degrees for 35 minutes, then remove the fish and let it rest for 2-3 minutes.

7. 7

   Step 7

   Carefully remove the salt from the fish, use a spatula to peel off the skin and remove the fillet—the meat easily separates from the bone.

8. 8

   Step 8

   Place the fish on a plate and serve immediately, drizzling with a tablespoon of vegetable oil and lemon juice.